RobertPhillips
Member
Round roast trimmed all fat and grizzle removed
Marinade
1/2 cup whiskey
1/2 cup brown sugar
1/2 cup soya sauce
2 tbsp worchester sauce
1 tsp garlic blend
1 tsp pepper
4 tbsp stir fry sauce
Cut 1/8 to 1/4 inch thick
Marinade overnight
Dry on paper towel before placing on kabob
Smoke 150-175
8-10 hrs low and slow the best check for spider web effects in cooked jerky when cool to ensure cook I hung this with kabob skewers from the mid height rack top vent open one inch flavour was great almost a teriyaki froze in vacuumed sealed bag still snacking on them
Marinade
1/2 cup whiskey
1/2 cup brown sugar
1/2 cup soya sauce
2 tbsp worchester sauce
1 tsp garlic blend
1 tsp pepper
4 tbsp stir fry sauce
Cut 1/8 to 1/4 inch thick
Marinade overnight
Dry on paper towel before placing on kabob
Smoke 150-175
8-10 hrs low and slow the best check for spider web effects in cooked jerky when cool to ensure cook I hung this with kabob skewers from the mid height rack top vent open one inch flavour was great almost a teriyaki froze in vacuumed sealed bag still snacking on them
