Southern Pride of Texas
BBQ Tips & Techniques
193 articles on smoker care, BBQ tips, industry news, and more.
What Twenty Years of Service Calls Taught Me About Wood Selection in Commercial Smokers
Oak, hickory, pecan, and fruitwoods each behave differently at scale. Here's what actually matters when you're runnin...
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What Your Food Cost Actually Is — And Why Most Pitmasters Calculate It Wrong
How to price smoked meats for real profit margins. Yield tracking, shrink math, and the numbers commercial operators ...
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Low and Slow vs Hot and Fast: What the Math Actually Says for Production Volume
Breaking down cook times, yield percentages, and throughput math for commercial operators choosing between traditiona...
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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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The Yield Math Nobody Teaches You: Brisket Trimming and Injection for Commercial Volume
Hard-won lessons on commercial brisket yield—trimming decisions, injection timing, and the math that actually affects...
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What Tommy Bahama Gets Right About Feeding Customers Before They Ever Sit Down
Tommy Bahama's restaurant-retail hybrid model offers lessons for BBQ operators thinking beyond the smokehouse.
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Running Briskets All Night Without Running Yourself Ragged
Practical strategies for managing 12-hour overnight cooks in commercial rotisserie smokers — from load planning to 3A...
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Rabbit Curry and Springtime Halibut: What These Menu Shifts Mean for Your Smoke Program
Seasonal proteins like rabbit and halibut are hitting menus. Here's how commercial pitmasters should approach smoking...
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Wood Selection for Commercial Pitmasters: What Actually Matters and What Doesn't
22 years of service calls taught me which wood pairings work commercially—and which trendy advice falls apart at prod...
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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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Business Dining Is Keeping Smart Operators Alive Right Now
Corporate catering and business dining are outpacing consumer traffic. Here's how to position your operation to captu...
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What Church's New Chief Commercial Officer Tells Us About QSR Smoked Protein Strategy
Church's Texas Chicken adds a CCO role. Here's what commercial BBQ operators should read into this executive move.
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