SmokinTex Newsletter 

December 2011                                                             Volume IV, Issue XII


Holiday Tips from SmokinTex
Holiday Tips from SmokinTex
 Don't forget!
Use your smoker as a warming oven!
With big holiday meals it's nice to have your smoker available for warming.
And see all our videos for menu inspiration!
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 Pro Series 
 Smoker  Cover
 New Cover
Heavy-Duty Cover 
Turkey Tray
Turkey Tray
 Smoke turkey, veggies,
 nuts and more. 
 Cold smoke cheese, salmon, veggies & more
  Click here
to see our


 To see our



click here.

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 Click here

to see our

 residential smokers.


 To see our

 commercial smokers

click here.

To Place An Order
Or Order Online
To see our smokers
in person call for
a list of
SmokinTex Dealers.
We  have dealers
all around the country including

Holiday Smoker Package Special

Our largest and most complete smoker package.

  Happy Holidays from SmokinTex

          Give the gift that keeps on giving!

        Turkey TrayGrill  New Cover 

         seafood grillwood chip insertWood ChipsDrip Pan

Cold Smoke Plate

You get our most popular residential model:

Pro Series Model 1400

Plus these great accessories:

  • 1 turkey tray
  • 1 cold smoke plate
  • 4 standard grills
  • 4 wheels (2 locking)
  • 1 stainless steel drip pan  
  • 1 all-weather cover
  • 1 seafood grill
  • 1 wood chip tray insert
  • 2 2lb. bag wood chips (16-20 smokes)

This package includes our most popular smoker 

-Model 1400- plus great accessories . . . all at a terrific price!  Over $150 in savings!

All this for $679

click here to buy! 


Brisket Flats Recipe
brisketTrimmed Brisket is the best to use; I buy the "Flat" at my local wholesale club.
I generally purchase 6-8 pound sizes ...
(1) I rinse the brisket off in cold water, and dry with a paper towel.

(2) I first rub the leaner side with French's Yellow Mustard, and then use the Fiesta Brand "Brisket Rub" to completely coat that side.

(3) I then place the brisket fat side up on the cooking rack and repeat the same process. 

(4) I line the bottom of my SmokinTex 1400 with foil and then foil the top of the chip lid. This makes for much easier clean up.

(5) I the load the SmokinTex 1400 chip tray with Hickory & Pecan, plus I add 2-4 charcoal briquettes to help secure a nice smoke ring.

(6) I then load my cooking racks with already prepared flats and I use the Maverick Dual Probe Wireless Cooking Thermometer and insert them into the thickest part of the largest flats and the anther in to the thicket part of the smallest flat. This way I can watch the temperature on the largest as well as the smallest to better judge the overall cooking time.

(7) I set my SmokinTex 1400 to 225-230F and when the internal temperature reaches 165-170F I then will place the flats into an aluminum 1/2 size steamer insert pans and cover with lids. (Also purchased at my local wholesale club.) 

(8) I close my SmokinTex 1400 door and in 2-3 hours remove the flats from the smoker and let rest for about 1 hour.

(9) Then end result is the best, most moist and tender brisket you will ever eat. 

Posted on our SmokinTex Forums by n5zbj.
Edited for brevity.
Thanks to all our Forum members for their contributions.


Active Duty Military Discount  
All Star Award  
We offer a discount off any SmokinTex smoker to all
active duty military.
You must call 888-922-1511 to receive this offer.
SmokinTex supports our troops -- thank you for all you do!

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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