Southern Pride of Texas
BBQ Tips & Techniques
19 articles on smoker care, BBQ tips, industry news, and more.
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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Why Your Bark Keeps Falling Apart (And What Actually Fixes It)
Commercial bark development isn't about more rub or longer cooks. It's about understanding moisture, timing, and when...
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Running Multiple Proteins Without Wrecking Your Cook Times: A Sequencing Strategy That Actually Works
How to load brisket, ribs, chicken, and pork in the same smoker without compromising any of them. Real scheduling fro...
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Running 50 Briskets Without Losing Your Mind (or Your Temp)
How to maintain consistent cook temps across high-volume brisket loads. Real strategies from 22 years of service call...
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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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Running 50 Briskets Without Losing Your Mind (or Your Margins)
How to maintain temp consistency across high-volume brisket cooks — zone management, rotation timing, and the equipme...
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Hot and Fast Isn't Cheating: What the Science Actually Says About Cook Time in Commercial BBQ
Breaking down the real science behind low-and-slow vs hot-and-fast methods, and when each makes sense for commercial ...
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What European Fast Food Menus Tell Us About Where American QSR Is Headed
European fast food chains are pushing smoked proteins hard. Here's what that means for U.S. operators watching the tr...
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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.
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What Taco Bell's Shredded Beef Tells Us About Where Commercial Protein Production Is Heading
Taco Bell's new Shredded Beef Nacho Fries signal growing QSR demand for slow-cooked proteins. Here's what that means ...
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Running 400 Plates Off-Site: What I Learned About Production Planning the Hard Way
Production math, transport temps, and timing strategies for large-scale catering with smoked meats. From a guy who's ...
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Running 50 Briskets at Once Without Losing Your Mind (Or Your Temps)
How to maintain consistent temperatures across large-volume cooks. Real techniques from decades of service calls and ...
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