Southern Pride of Texas
BBQ Tips & Techniques
29 articles on smoker care, BBQ tips, industry news, and more.
Sequencing Multiple Proteins: The Math and Timing That Actually Works
How to schedule brisket, ribs, pork, and chicken in one smoker load without compromising quality or scrambling at ser...
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Managing Fire Like a Professional: Stick Burners vs Gas-Assist and Why the Difference Matters Less Than You Think
Real fire management strategies for commercial operators running stick burners and gas-assist units—and when each app...
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Running Four Proteins at Once Without Wrecking Your Cook Times
Practical sequencing strategies for cooking brisket, ribs, chicken, and pork simultaneously in rotisserie smokers. Re...
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Walmart Beef Ribs on a Commercial Smoker: What I Actually Learned Running 40 Racks
Real data from smoking Walmart beef ribs at volume. What works, what doesn't, and why commodity beef might have a pla...
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Caribbean Seasoned Chicken Thighs: What Commercial Volume Actually Demands
High-volume Caribbean chicken thighs require specific smoke profiles, timing, and equipment choices most operators ge...
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Running 400 Pounds of Brisket to a Wedding: What Nobody Tells You About Large Event Catering
Production math, hold times, and transport logistics for catering large events with smoked meats. Real numbers from r...
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What a Taiwanese BBQ Crew Taught Me About Taking Equipment Seriously
A visit from Taiwan operators reminded Earl why build quality and parts availability matter more than price when you'...
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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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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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Sequencing Multiple Proteins on a Single Cook: Scheduling That Actually Works
How to sequence brisket, ribs, chicken, and pulled pork in one smoker load without sacrificing quality or sanity.
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Smoking at Altitude: What Changes Above 5,000 Feet and How to Adjust
High-altitude smoking demands real adjustments to time, temp, and moisture. Here's what mountain operators actually n...
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