Brisket for Jerky?

Steve In Pa

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Sam's had a nice brisket flat on sale nicely trimmed, all that. It's in the fridge here now with several other types of meat planned for the smoker.
So originally I was going to do the brisket straight out as usual, but then my wife found a delicious sounding jerky recipe using brisket.
The only thing keeping me from jumping into this, is how tough will brisket jerky be after just a couple hour smoke at 180ish?
What do you think?
 

Steelheader1974

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It will probably be okay as long as u cut the slices against the grain. Plus maybe the marinate could possibly help tenderize it a little. I haven’t tried it but I would try it sounds like it would be good. I’d get rid of almost all the fat or as much as u can and any silver skin on the flat.
 
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Steve In Pa

Steve In Pa

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It will probably be okay as long as u cut the slices against the grain. Plus maybe the marinate could possibly help tenderize it a little. I haven’t tried it but I would try it sounds like it would be good. I’d get rid of almost all the fat or as much as u can and any silver skin on the flat.
Good tip on cutting against the grain, I'll keep that in mind for sure. The recipe she came up with had a marinade so that'll help out like you said thanks.
 

Steelheader1974

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I figured I’d try it tomorrow. The brisket jerky.
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Steelheader1974

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Sam's had a nice brisket flat on sale nicely trimmed, all that. It's in the fridge here now with several other types of meat planned for the smoker.
So originally I was going to do the brisket straight out as usual, but then my wife found a delicious sounding jerky recipe using brisket.
The only thing keeping me from jumping into this, is how tough will brisket jerky be after just a couple hour smoke at 180ish?
What do you think?
I think it’s pretty good actually have 3 people eating it and they all like it. Blows the dehydrator jerky away lol. It’s not tough at all. I’d do it again. I cut against the grain about 1/4” slices. Removed as much fat as possible. Took about 3.5 hours for this plate still have larger pieces on.
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Cowboy1955

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I think it’s pretty good actually have 3 people eating it and they all like it. Blows the dehydrator jerky away lol. It’s not tough at all. I’d do it again. I cut against the grain about 1/4” slices. Removed as much fat as possible. Took about 3.5 hours for this plate still have larger pieces on. View attachment 2209
Nice!!
 

ANT0407

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I think it’s pretty good actually have 3 people eating it and they all like it. Blows the dehydrator jerky away lol. It’s not tough at all. I’d do it again. I cut against the grain about 1/4” slices. Removed as much fat as possible. Took about 3.5 hours for this plate still have larger pieces on. View attachment 2209
It looks fantastic. Thanks for keeping us updated.
 

Steelheader1974

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Thanks. I'm set to give it a go. This week sometime.
Yeah try it out. After I trimmed the the fat off I put the flat in the freezer for about 45 mins to get better slices with a knife. I used hickory cookin pellets with PB charcoal pellets mixed in. I still haven’t had the chance to weigh out my yield yet lol. I started with 5.50lbs brisket then trimmed it was 3.5lbs I’m curious to know the final weight minus 15-20 pieces already gone lol.
 
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