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Chef Amy Sins of New Orleans smoked this nice pork shoulder in her SmokinTex 1400.

Barbecue Rub:

4-5 pounds of tri-tip
1/2 cup kosher salt
1/4 cup granulated honey or raw sugar
2 Tbs fresh ground pepper
1/2 tsp onion powder
1 tsp cumin
Combine seasoning mixture and rub on roasts. Wrap and refrigerate 4-24 hours. 1 hour before smoking, remove roasts from refrigerator to get them closer to room temperature.

Prepare your SmokinTex with 1-2 oz cherry or your favorite wood. Add roasts to smoker and smoke at 225°F until desired doneness.

My tri-tips reached 115°F in less than 2 hours. This was perfect, as I knew they would continue cooking, plus my plan was to finish the tri-tips on the grill just before serving.

At this point, the roasts can be held for up to two hours, if desired, before quick-searing on the grill for a darker crust. If you need to hold longer, use the refrigerator.

To finish the tri-tip, sear on a very hot grill for 4-5 minutes per side until nice grill marks and “sizzle” appear.

Using your SmokinTex smoker will insure that this taste cut of meat is juicy and tasty. It’s perfect served hot or thinly sliced for sandwiches later.

SmokinTex wishes you a Happy Thanksgiving! Celebrate with family and friends! We are thankful for you our great customers!

Ingredients:

4 Beef Short Ribs

Mustard

1/2 Cup Worcestershire Sauce

3/4 Cup Apple Juice

1 Garlic clove crushed

Dad’s Rub

“This recipe takes a bit more care so be prepared to be around the smoker with a good book and beverage for an afternoon.

Smother the ribs in mustard and coat the ribs in rub as desired. I like a lot of rub on these ribs so that it gets a nice bark.

In a Ball jar, mix the Worcestershire sauce, apple juice and about a tsp or so of rub. This will serve as your mop.

Place the ribs in the smoker at 225°F for 3 hours. Baste with the mop every 15 minutes after the first 45 minutes of smoking.

Remove from the smoker and wrap the ribs in foil and add the remainder of the mop in the packet. Place the packet back in the smoker for 2 more hours.

Remove from the smoker and serve with plenty of coleslaw and potato salad!”

By Ben P.

See more great smokin recipes here.

“I’ve been wanting to give this a try for quite some time and I’m so glad I finally did!
I started with a couple of choice ribeyes, seasoned liberally with kosher salt, black pepper, and granulated garlic. I let them sit for a few hours to draw in the salt and seasoning.
After letting them come up to room temperature on the counter, I put them in my SmokinTex 1400 with only about an ounce of hickory chips @225°F. I smoked the steaks until they reached an internal temp of 110°F. After that I let them rest while heated up a grill to about 600°F.
I brushed the steaks with EVOO (extra virgin olive oil)  on both sides and seared them on the grill for about a minute to a minute and a half on each side, and then resting them under foil with a pat of compound butter over the top.
The steaks came out perfect! I don’t think we’ll ever just grill a steak ever again without smoking them first. It was better than any steakhouse steak I’ve ever had, and this wasn’t even prime meat.
I put a couple of cobs of corn in the smoker along for the ride, and they turned out great also.”

By Draper73, SmokinTex Forum Member.

Read more here.

Our SmokinTex Forums are a great resource for recipes and smokin tips. And this is a prime example!

Forum member Draper73 smoked this lucious prime rib in his SmokinTex 1400.

Rubbed with butter, garlic, thyme and rosemary the flavors must have been outstanding!

See how Draper73 smoked this prime rib here,

Join our SmokinTex Forums. It’s easy, free and so informative.

Smoked Prime Rib with Umami by SmokinTex Chef Sandy.

“I smoked them (pork bellies) for three hours at 225°F giving me an interior temperature well over 165°F and then I actually cool them off with a breeze from a fan, let them sit overnight before I cut them and actually fry them or grill them from there. These are thin bellies though. If they were thicker I would’ve gone for four hours. I just want to make sure they’re above that magic 165°F degrees.”

By Sean C.

1 Smithfield Fully Cooked Whole or Half Ham

This has become a favorite at our house. You will need a 1500 Series Smoker for a 18 to 20 lb. Whole Ham, or you can do a 10 or 11 lb. Half Ham in the 1400. Just cut the Recipe in half for the Half Ham. A heavy duty Injection Needle would also be beneficial. Use your Drip Pan as a Roasting Pan, and place Ham inside. Let any liquid packed with the Ham go in the Pan. For the Half Ham, place cut side down.

2 Cups Dark Corn Syrup (Karo)
1/2 Cup Water
2 Tbs. Light Brown Sugar
2 Tbs. Molasses
1/2 Tsp.;Ground Cinnamon
1/2 Tsp. Ground Cloves
4 Tbs. Honey
1 Cup Pecan Halfs
2 Cups Light Brown Sugar
Whole Cloves (optional)

Chop half of the Pecans and mix with the 2 Cups Light Brown Sugar. Score Ham and rub this mixture all over. In a small bowl, mix the Water, 2 Tbs. Light Brown Sugar, Molasses, Ground Cinnamon, Ground Cloves, and Honey until well blended. Add Corn Syrup and stir well. Slowly inject Ham all over, reserving a small amount of the Marinade. Decorate with Pecan Halfs and Whole Cloves, if you like, and drizzle with reserved Marinade. Smoke at 200 degrees for five hours over 3 ozs. Apple Chunks. Tent with Foil and let rest for 30 minutes. Spoon Pan Sauce over Slices when serving.

By SmokinTex Forums member Cajun Boy.

1 (3 to 5-pound) brisket

Brine:
1 gallon water
6 ounces kosher salt
2 ounces Prague powder
2 ounces powdered dextrose
2.5 ounces pickling spices

Rub:
1/2 cup dark brown sugar
1/4 cup paprika (Sweet Hungarian Paprika if you can find it)
1 tablespoon fresh ground black pepper
1 tablespoon sea salt
1 tablespoon chili powder
1 tablespoon garlic powder (I use McCormick California blend or granulated)
1 tablespoon granulated onion (I have used McCormick California blend powder)
1 teaspoon ground cayenne pepper
1/2 tsp ginger
2 tablespoon raw sugar
Combine all ingredients together, using a whisk and transfer to an air tight container.

See the rest of the recipe here.