Brian Zimmerman
TVWBB Pro
So on smoke day(don't own a WSM so I used the kettle) I made some sweet and spicy jerky. I used the same technique I used the other day.
Coals in the ash catcher. Nine unlit and one lit coal to start off with. Used Kingsford hickory briquettes plus a couple of hickory chips. Took an hour to come up to 150°. For beef, a 1.8lb London broil was used. It was partially frozen and cut into 1/4 strips. It was placed into a Sweet and spicy marinade
overnight as posted by Van G. Once out of the marinade it was left to dry out a bit on trays. Onto the grill.
After 2 hours.
Bought a new thermometer for this cook. The coals in the ashtray stuck at 150° the whole smoke. Every hour I would remove the ash tray and add 5-6 coals.
This is after 7 hours. It came out nice. Really spicy too. I doubt it will last the day Sunday.
Coals in the ash catcher. Nine unlit and one lit coal to start off with. Used Kingsford hickory briquettes plus a couple of hickory chips. Took an hour to come up to 150°. For beef, a 1.8lb London broil was used. It was partially frozen and cut into 1/4 strips. It was placed into a Sweet and spicy marinade
overnight as posted by Van G. Once out of the marinade it was left to dry out a bit on trays. Onto the grill.
After 2 hours.
Bought a new thermometer for this cook. The coals in the ashtray stuck at 150° the whole smoke. Every hour I would remove the ash tray and add 5-6 coals.
This is after 7 hours. It came out nice. Really spicy too. I doubt it will last the day Sunday.
