SmokinTex Newsletter

June 2016     Volume IX, Issue VI 
Father's Day Special Held Over Thru July 4th!!!

Purchase a Pro Series Smoker Model 1400 and get a FREE COVER!

All for $595.

Smokin Tip

Smoked Brisket

"Just a suggestion, whatever your target temp is when you reach it probe your brisket and see if it probes like butter. If it does, it's done, if not, let it go longer until it does. Good luck on it. I will be doing one again Thursday or Friday.



SmokinTex Products



Turkey Tray

Turkey Tray

Smoke turkey the right way with this specially designed turkey tray to fit your SmokinTex smoker.


SmokinTex Cover

New Cover Protect your smoker oven from the elements with our cover. We also have covers for all smokers on cart.


Send this email to your family and friends! Share your

ST experience!

Wood Chip Insert
wood chip insert
Stainless steel wood chip insert allows you to put wood chips into the wood box and not have small pieces fall through the holes. Can also be used with regular chunks to allow easy removal of the ashes after the cooking cycle is completed.
SmokinTex Thermometers



An internal probe thermometer is a must have for smokin!





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Call us if you have any questions. We're here to help!

SmokinTex Cart
Stainless Steel Cart

Stainless steel cart made especially to hold the SmokinTex Pro Series models 1400 and 1100 smokers. Has fold down side shelves and stationary shelves for easy storage of wood and accessories.



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Need Tips?  

SmokinTex Forum is a great resource for all things smoked. There you will find thousands of posts -- some with recipes and pictures. We have great members who answer questions and point you in the right direction.

And please call us, too!


Need Help?
If you have any questions, comments, pictures, or videos of your SmokinTex experience please contact us at:

Office 888-922-1511
M-F  9-5 CST
Thanks for your business and happy smokin!
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How Can I Order Parts?
You can order parts such as a heating element and/or thermostat by calling our office. We can assist you in getting the right part.
888-922-1511  M-F 9-5
Smoked Turkey-Fourth of July
Smoked Turkey is not just for Thanksgiving and Christmas!
Smoke a big juicy turkey for July 4th-show your independence!!!  

Time: 3+ hours cook time, plus 12-48 hours brine time
1 3# bone-in turkey breast
1 Tbsp vegetable oil
1 Tbsp spicy deli mustard
2 Tbsp of barbecue spice mix, below

Why dry brine?
Dry brine works much like a wet-brine, helping the meat retain moisture throughout the cooking process. Without adding extra liquid, the salt in the spice mix helps the cells within the meat draw up its moisture, and draws the spices into the meat as well. 
Honey Orange Marinade/Brine
For Turkey or Chicken
Smokin Turkey Tips
2lb Bottle Honey
4-6 Oranges

3 T Salt
2 T Ground Ginger

2 t Ground Cumin
2 t Ground Mustard
1 1/2 t Ground Cloves
1/2 t Allspice

Squeeze oranges into a bowl.

Try this Cherry Wood Smoked Turkey stuffed with quartered oranges.

Or this Hickory Smoked Turkey by Chris N.

We've got a great Smoked Turkey Video that is not to be missed by Scott Wallace.
Smoked Brisket With A
Smoke Ring 
Put a couple of charcoal briquettes in your smoke box for a nice smoke ring. Lots of opinions on smoke rings. But we've had many briskets with no smoke ring that were mighty fine!

Make sure the brisket you choose is flexible in the package. This will insure a tender brisket.

Posted on SmokinTex Forums by Swoff1.

Smokin The Perfect Brisket by Scott Wallace

We Honor Veterans Every Day
SmokinTex salutes all our veterans and active duty military every day.

We offer a discount off any SmokinTex smoker to all active duty military and first responders.

You must call 888-922-1511 to receive this offer.

SmokinTex supports our troops - thank you for all you do!
Turkey Testimonial
"All I can say is WOW. I smoked my first turkey yesterday, 10 pounds and it was by far the best turkey I have ever tasted. Let's just say the mother-father-in-law were very happy with the finished product. They commented for hours on how moist it was.

I did a two part brine for 48 hours, for the first 24 hours I used salt, brown sugar, garlic, and water brine. I then drained and added apple juice, fresh squeezed OJ and let that sit for 24hrs. Then used a rub for under the skin and on top and injected with butter, garlic powder, chicken broth and let marinate for several hours.

After spraying the turkey with Pam, I turned the ST on to 250F, the bird took about 6 hours to get to 165F and then I let it rest for about 20 minutes.

I can't wait for leftovers today for lunch!"
By Bwalk76 posted on SmokinTex Forums.

SmokinTex / P.O. Box 250243 / Plano, Texas 75025 / 888-922-1511

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