12/13/2001 -  Beef Jerky

The butcher was kind enough to trim about a 7lb capped brisket into about 5lbs of trimmed brisket. The initial stack of beef was put on the BGE at 5am. The beef was in the marinate late yesterday - sealed in a zip lock bag and soaking up the marinate. 

The Marinade: Make enough to cover the meat

  • Soy Sauce: 3/4 cup  

  • Dark Brown Sugar:  3/4 cup

  • Dark Molasses: 1/4 cup

  • Worchester: 1/4 cup  

  • Garlic Powder: 2 tsp

  • Onion Powder: 2 tsp

  • Black Pepper: 2 tsp

  • Jerk Seasoning: 3  tsp

  • Hot Chili Sesame Oil - 2 tbsp

  • Szechwan Sauce - 3 tbsp

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Cooking temp is 190 degrees. I flipped the pile at about 6:20am. Over the past few years, I've tried several methods of doing jerky, but keep coming back to the single grid sitting on firebricks. 

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1:45pm and it's jerky - really nice spicy flavor. IMG_0028.JPG (30256 bytes)

Links to Other Beef Jerky BBQs