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?
 
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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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.
 
I figured I’d try it tomorrow. The brisket jerky.
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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.
FE72CD60-C304-4CB1-A0FF-74BE49E337C1.jpeg
 
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!!
 
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.
 
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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