smoking jerky

joshn569 · Joined: 20 Sep 2015 Posts: 2

Hello,

I have cut up some top round, have it marinating for 24 hours in fridge.

Plan to smoke it tomorrow, heres my plan,

mesquite charcoal and chips
150 degrees
going to hang meat from racks with toothpicks
6 hours

any tips or feedback greatly appreciated, totally new to all of this. I smoked some ribs and screwed them up big time (didnt take the time to research how to smoke em)

SoEzzy · Posted: Mon Sep 21 15 3:07 am Post subject:

Depending on what pit you are cooking it on, smoke on the pit, hung is good, don't let the pieces touch each other.

If the 150° is the temperature you are cooking to, that's fine, though I tend to go to temp and how it feels, I don't like it as dry as a board, I like a little chew, that comes somewhere above 140°, because it's beef and you processed it yourself, I'd be happy anywhere over the HD's cooked beef 135°.

If the 150° is your cooking temperature, you will probably struggle to maintain that sort of temperature, in the average pit.
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