Southern Pride of Texas
BBQ Tips & Techniques
19 articles on smoker care, BBQ tips, industry news, and more.
Running 50 Briskets at Once Without Losing Your Mind (or Your Consistency)
Hard-won strategies for managing temperature across large brisket cooks. Real techniques for high-volume commercial o...
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Running Four Proteins at Once Without Wrecking Any of Them
How to sequence brisket, ribs, pork, and chicken in a single cook window when you're feeding 300 people and can't aff...
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Brisket Math: What Commercial Operators Actually Need to Know About Trim, Injection, and Yield
Real yield calculations, trimming decisions, and injection strategies for operators cooking brisket at volume. No the...
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Church's Texas Chicken Enters Catering — What It Means for Independent Operators
Church's catering launch signals QSR chains targeting your market. Here's how independent operators can respond with ...
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Running 50 Briskets and Keeping Your Sanity: What I've Learned About High-Volume Temperature Control
Hard-won lessons on managing temps across large cooks—rotation timing, recovery strategies, and why your equipment ma...
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Grilled Drums and Thighs: Why Every Commercial Pit Operation Needs a Grill Station
Not everything needs 12 hours in a smoker. Here's why smart commercial operators keep a dedicated grill for chicken p...
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Running 50 Briskets and Actually Sleeping That Night
Hard-earned lessons on temperature management when you're cooking competition-level BBQ at commercial scale. No theor...
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What the 2026 Top 500 Restaurant Chains List Tells Us About Commercial Smoking Equipment
Earl breaks down what the latest Top 500 chain rankings mean for commercial BBQ operators and why equipment choices m...
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World Cup Promos Are Everywhere Right Now — Here's What Actually Matters for Your Smoke Room
Restaurant chains are pushing World Cup specials hard. Earl breaks down what commercial operators can actually learn ...
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What Sweetgreen's Summer Push Actually Tells Us About Where Commercial Foodservice Is Headed
Sweetgreen's new menu launch reveals operational realities that matter for any commercial kitchen—including what they...
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Running Multiple Proteins at Once Without Wrecking Your Cook Schedule
How to sequence brisket, ribs, chicken, and pork in a commercial smoker without sacrificing quality or losing your mind.
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Running 50 Briskets Without Losing Your Mind (or Your Temp Curve)
How to maintain consistent temperature across high-volume cooks when every rack matters and recovery time is everything.
Read Article →