Southern Pride of Texas

Recipes & Cooking Guides

76 articles on smoker care, BBQ tips, industry news, and more.

Close-up of sliced grilled beef with rich seasoning at a traditional Brazilian barbecue in Londrina.
April 11, 2026
Taking a Competition Brisket Recipe to Production Scale on the SP-700
How to adapt a comp-style brisket for high-volume service using the SP-700, including timing, yield math, and holding...
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Pulled Pork Math: How to Hit 68% Yield Consistently at Production Scale - Southern Pride of Texas | Smokers & Smoker Parts
April 10, 2026
Pulled Pork Math: How to Hit 68% Yield Consistently at Production Scale
Practical pulled pork process for commercial kitchens-seasoning ratios, cook temps, holding protocols, and the yield ...
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Savor delicious gourmet roasted ribs topped with crunchy crumbs, served on wooden board.
April 10, 2026
St. Louis Cut vs Baby Back Ribs: The Food Cost Math Nobody Wants to Do
Breaking down real food cost per pound, yield percentages, and production math for commercial rib programs at scale.
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Brisket Flats vs. Whole Packers: The Math That Actually Matters for Commercial Volume - Southern Pride of Texas | Smokers & Smoker Parts
April 08, 2026
Brisket Flats vs. Whole Packers: The Math That Actually Matters for Commercial Volume
Breaking down yield, labor, food cost, and holding times to help commercial operators choose the right brisket cut fo...
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