I planned on doing some jerky today, along with a brisket point and a thick round steak for texas phillys. I managed to keep the temp in the 170-180 range for the jerky for 5 hours, but the steak has been in a "stall" at 120 for 3 hours. I dont even have a probe in the point. I plan on moving the point to a charcoal burner to cook all night and pull the steak off at 135f. The steak sammies aint happening tonight, nobody around to eat them anyway. They will get reheated and sliced sometime this week. The point should have a seriously thick smoke ring, but am I screwing up by cooking it at such a low temp for so long?
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My only reservation in cooking this low and slow would be over smoking the meat. Thats a lot of time on the smoke. Not to mention at those low of temps, you risk having a fire that is not burning hot enough, thus smoldering causing the meat to pick up a better taste. If I was gonna move that brisket over to the charcoal, id make sure that she's burning clean and not add any wood to the fire, its got all the smoke it needs at this point. Let us know how it goes.
rat88 -
Most of the heat came from briquettes. I had a split of dry maple and a small cherry split that lasted most of the cook. I had a big water pan going and high humidity, but kinda thinking moisture might be an issue. I plan on wrapping for the night cook. I might even give it a drink of beer with some GPS. One thing the low temp doesnt do is make the dark bark.Comment
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The jerky turned out good though!Comment
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Usually 5# of raw meat will fill a 1 gallon zipper. You will lose a little in the smoking / dehyd process. I ended up with about 3 qts after several samples. I am thinking about hiding them in the gun safe after they coolComment
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Looks great! What cut of beef do you use for your jerky?Comment
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brisket flatComment
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