Southern Pride of Texas
Recipes & Cooking Guides
3 articles on smoker care, BBQ tips, industry news, and more.
Brisket Flat vs. Whole Packer: The Math That Actually Matters for Restaurant Volume
Ray breaks down yield percentages, hold times, and per-pound costs to help you decide which brisket cut fits your com...
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Flats vs. Whole Packers: The Math That Actually Matters for Your Menu
Breaking down yield, labor, food cost, and holding logistics when choosing between brisket flats and whole packers fo...
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Taking a Competition Brisket Recipe to Production Scale on the SP-700
How to adapt a comp-style brisket for high-volume service using the SP-700, including timing, yield math, and holding...
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