SmokinTex Newsletter

March 2011

    Volume IV, Issue III  


 Pro Series 
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Another Great Testimonial
Thanks, SmokinTex!

Thanks for the fine product and
being a company that does
what it says it will do. I had
been looking for a real
quality smoker for a very long
while. I came across your
company when I was looking for instructions for cooking brisket over a year ago. Since that time I have visited your site many times and tried several of the recipes.
However, I continued to struggle with brisket until a week ago. I ordered the Model S400  package on a Monday and received it on Thursday.
I prepared chicken, pork butt and brisket all with my favorite rubs and let stand in the refrigerator overnight. At 9am Friday I started the first load.
Complete chicken parts on mid rack and butt on top rack - wood box with handful of maple chips and two lumps of charcoal - set temp. control @ 225F and waited three hrs.  At noon I removed the chicken,  let stand half hour and enjoyed the best smoke flavored moist ever for lunch.  I let the butt cook until 3pm - total 6 hrs.
Now came the moment of truth. Lowered temperature down to 200F degrees, reloaded wood box with three medium hickory blocks and two lumps of charcoal - next came the 9 lb. brisket - door closed until 10pm - wrapped and smoking by 4pm.
We had the chipped butt for supper Friday night and once again nice smokey flavor and very moist - could this be true ?
The brisket was left cooking until 6am Saturday - I removed from SmokinTex and let stand. After about one hour I removed the wrap to find the best "ever" brisket that I have laid a knife to or put on a fork. The flavor was fantastic, tender (no knife required) .
Thanks for a great cooker that performs better that expected.


Spicy brisket Rub
4 - tbl. Paprika
2 - tbl. Chilli powder
2 - tbl. Ground cumin
2 - tbl. Brown sugar
2 - tbl. Sea salt
1 - tbl. Ground oregano
1 - tbl. Black pepper
1 - tbl. White pepper
2 - tsp. cayenne pepper

Note! "Slather"- a thin layer of spicy mustard on meat before the rub to hold it down.  This will help form a crunchy bark. GOOD Eating.

-Robert H.

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Or Order Online
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From SmokinChef Sandy  
Sandy's Smoked Pork Loin
Sandy's Smoked Pork Loin

This recipe from our SmokinTex March 2008 Newsletter is always great to revisit.

What are you having for Easter this year? Here is a great alternative to the usual ham - try smoking a fresh pork loin in your SmokinTex smoker. It is a slightly sweet, slightly spicy deliciously smoked treat that is lower in fat and a little more interesting than the usual.

Mmmm, anyone for some BBQ'd Pork Loin? My entire family sure loved this weekend treat. I used a half of a boneless pork loin, about 3 pounds. I seasoned with a BBQ rub from my local grocery store (a mixture of paprika, salt and garlic powder - SHHH don't tell about the garlic!) and sweetened/spiced it up by adding some sugar, cumin and pepper. I used the dry rub about 3 hours before I needed to start cooking - I simply wrapped the whole thing in a ziptop bag and parked it in the fridge to let the flavor get inside the meat.

I smoked for a little over 2.5 hours in my SmokinTex smoker, using cherry wood - about 1.5 oz. I always use my instant read electronic thermometer to judge doneness, and it was only at 120 degrees with 1/2 hour before the in-laws were due to arrive for dinner, so I finished my roast off in a 400F degree oven for about 30 minutes so that I could get it to 160F degree doneness by dinner time. I rubbed a little olive oil on the top for sheen and just popped it into the oven.

The color of the pork loin was a gorgeous red tint on the outside, slightly pink around the edges and white throughout. It was juicy, although the texture of the meat was firm, which is how the men in my house prefer the doneness level.

I served it with potatoes I had done in a foil package in the smoker also at the same time as the roast. I scrubbed and quartered normal russet potatoes and simply seasoned them with salt, pepper, butter and olive oil. When I removed the pork loin from the smoker I also took the potatoes out of the smoker, opened up the foil packet and finished them in the oven also so they could get a crisp outside. They were just the perfect level of doneness for oven crisping after being in the smoker alongside the roast.

We also enjoyed some applesauce, cranberry chutney and steamed broccoli along with our BBQ'd Pork Loin.

Recipe for BBQ Spice Rub:


2 TBSP of your favorite BBQ rub
2 TBSP sugar
1 tsp cumin
1 tsp fresh ground pepper
1 t kosher salt

OR: (if you don't have BBQ rub on hand)

2 tsp paprika
2 TBSP Kosher Salt
1 tsp fresh ground pepper
1/2 tsp garlic powder
1 tsp cumin
3 TBSP sugar

Send us your recipes at

We would love to see that! 


"Thanks..., the first item out of the new smoker was smoked salmon and it was good enough to make a puppy pull a freight train!!"

We get a lot of great SmokinTex testimonials. But this was one of the most unusual!

Send us your testimonial all about your SmokinTex experience.

Or send us your please don't! Just kidding.

Updated Manuals Section  
1400 hanging ribs
Be sure to visit our recently updated Manuals Section on our
SmokinTex website. You will be able to see all of our model manuals and you can refer to those for any maintenance questions, smokin tips and recipes.
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You must call 888-922-1511 to receive this offer.
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If you have any questions, tips, or recipes check out
our SmokinTex Forum, SmokinTex Blog, Web site or just give us a call at

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