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Beef Brisket Jerky

Updated November 22, 2010
(1 Votes)


Sometimes you just get that craving for a dry and salty meaty snack. Make one yourself by following this easy recipe to create Beef Brisket Jerky. By preserving this meat you'll love the results.

  • 11 pounds brisket
  • 2 tablespoons salt
  • 2 teaspoons prague powder #1
  • 3 teaspoons onion powder
  • 3 teaspoons granulated garlic
  • 3 teaspoons black pepper
  • 3 teaspoons white pepper
  • 3/4 cup soy sauce
  • 1 cup Worcestershire sauce
  1. Place brisket in the freezer for an hour and a half. With a sharp paring knife, trim all the fat off the exterior.
  2. Split the brisket along the fat line, and trim all the fat from the newly exposed surfaces.
  3. Make a marinade by combining the salt, prague powder, onion powder, garlic, peppers, soy and Worcestershire.
  4. Place the meat slabs in the marinade, making sure all exposed meat is covered.
  5. Place in the fridge for 48 hours, turning after the first 24. Light up the smoker, and warm it up to the temperature of 150 degrees, dampers full open.
  6. While the smoker was warming, place meat on racks to drain/dry.
  7. After two hours and temperature of the meat close to room temperature, place in the smoker with hickory as the wood of choice.
  8. After 12 hours, turn the slabs over/ repeat after 12 hours.
  9. Reduce the time between rotations to six hours, for a total time of 60 hours.
  10. Remove the slabs from the smoker. Sliced it about the thickness of a half dollar for jerky.

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also goodwith some liquid smoke added to it

Hello doglady52, Thanks for the suggestion!


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