Dwain Pannell
TVWBB Hall of Fame
I got the new Smoke cookbook from Weber and as I thumbed through I saw a recipe for Peppery Beef Jerky I just had to try.
I bought a 2.4# eye of round roast sliced it thin, marinaded the slices in soy and honey, and rubbed with a cracked black, pink, and white peppercorn mixture. I placed them in the WSM with a half a lit chimney spread over another half unlit chimney and am trying to go extremely low (175*). Initially, I had trouble getting it to settle below the 190(s). I closed the top vent down to about 1/2 and it worked well. The meat didn't pick up the salty soy or sweet honey in the marinade as well as I'd have liked but it is still pretty good.
Before:
After:
I bought a 2.4# eye of round roast sliced it thin, marinaded the slices in soy and honey, and rubbed with a cracked black, pink, and white peppercorn mixture. I placed them in the WSM with a half a lit chimney spread over another half unlit chimney and am trying to go extremely low (175*). Initially, I had trouble getting it to settle below the 190(s). I closed the top vent down to about 1/2 and it worked well. The meat didn't pick up the salty soy or sweet honey in the marinade as well as I'd have liked but it is still pretty good.
Before:
After:
