Southern Pride of Texas
BBQ Tips & Techniques
20 articles on smoker care, BBQ tips, industry news, and more.
McDonald's Is Opening Restaurants Like It's 1995 — And Commercial BBQ Operators Should Pay Attention
McDonald's aggressive 2025 expansion signals where food service is heading. Here's what serious BBQ operators can lea...
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Running 400 Pounds of Brisket to a Wedding Venue: What I Learned About Large-Event Catering the Hard Way
Production timelines, transport protocols, and hold strategies for smoking meat at scale—from someone who's made the ...
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What McDonald's Protein Push Actually Tells Us About Menu Engineering in 2026
McDonald's is marketing protein hard. Here's what commercial operators can learn from their menu math—and what it mea...
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Running Overnight: What Actually Matters During a 12-Hour Unattended Cook
Practical guidance for commercial operators running rotisserie smokers through overnight cooks — from prep to recover...
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Brisket Yield Math: What Your Trim Strategy Is Actually Costing You
Commercial brisket trimming and injection techniques that affect your margins. Real yield calculations from restauran...
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Running Three Proteins at Once Without Wrecking Any of Them
Sequencing brisket, ribs, and chicken in a single cook window. Real timing strategies from 30 years of competition an...
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Running 15-Pound Butts on a Commercial Timeline Without Wrecking Your Service Window
How to plan cook times, manage stalls, and hold large pork butts so they're ready when you need them—not three hours ...
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Bark Isn't Built by Accident: What Actually Works at Commercial Volume
Earl breaks down rub chemistry, wrap timing, and the temperature control that separates mediocre bark from competitio...
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What 30 Years of Catering Taught Me About Moving 400 Pounds of Brisket Without Losing My Mind
Production planning and transport logistics for large-scale smoked meat catering, from cook schedules to holding temp...
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Building Bark That Survives the Hold Box: Rubs, Wrapping, and When to Leave It Alone
Commercial bark development isn't about Instagram photos. It's about texture that holds up through service. Here's ho...
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Your Smoker Doesn't Know It's at 7,000 Feet — But Your Cook Times Do
Altitude changes everything from boiling points to combustion. Here's how mountain operators adjust smoking temps, ti...
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Running Overnight Cooks Without Running Yourself Ragged
Practical overnight cook management for commercial rotisserie smokers—fuel staging, temp monitoring, and the mistakes...
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