Brisket Jerky - Jerky 201

Trim all the fat off the brisket flat, removing the fat cap and any other fat touching the meat.

Slice the brisket against the grain into quarter-inch thick pieces.

Mix 0.36 pounds of Colorado spicy jerky seasoning with 0.4 ounces of curing salt.

Coat the sliced brisket pieces evenly with the seasoning mixture on both sides.

Place the seasoned brisket slices in a plastic bag and add enough water to submerge them completely.

Let the bag sit in the fridge overnight to marinate and allow the cure to work.

If desired, vacuum tumble the meat for 30 to 45 minutes before smoking.

Lay the jerky slices flat on racks, leaving a 3x3 open space in the center for air flow.

Insert a probe thermometer into a folded piece of jerky to monitor the internal temperature.

Start smoking the jerky at 120 degrees Fahrenheit with vents wide open for one hour.

Increase the temperature to 145 degrees Fahrenheit and smoke for two hours, closing the dampers two-thirds of the way.

Raise the temperature to 175 degrees Fahrenheit and continue cooking until the internal temperature reaches 160 degrees Fahrenheit.

Equipment Needed

Spice Level:

Allergens