Thank you for watching my brisket jerky video. On this video, I took some smoked brisket and made brisket jerky using my MEAT dehydrator. I left the fat cap on which won’t make it shelf stable but it was really tasty. I will be making another brisket jerky video trying another method that I feel will make this brisket jerky better.
Thanks for watching
Smokin’ Joe
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I’ve been to many bbq restaurants that had super dry brisket jerky! 😂😂😂
Cool idea! You sure come up with some good ones👍😊
Okie onion burgers are now my family’s favorite burger ever. Thanks Chef.
Edit; Leave that fat on the jerky. It’s delicious. South African Biltong has lots of fat.
Bro if You put a restaurant, i'll go de mojado and eat your food 🤝
LOL, Love your thinking outside of the box idea's !!! I could definitely enjoy that jerky and will probably try that out . Great video
I want this. ❤❤❤
Wouldn't a smoked brisket jerky have a greater potential for botulism? Talking that due to the fat content and reduced oxygen environment leading to a putrification.
Ok, whew, finished the video. 4 day shelf life, you Gucci. Wouldnt store it long term like my other dried meats tho haha
Time to put that on store shelves. Smokin Joe's Brisket Jerky.
Trim the fat cap off and maybe use ur slicer and get thinner slices.
I seriously doubt that it would last past two day's around me and that fat is where it's at!!😊
Do your changes please, ill watch it. And like it.
Looks tasty!
Very cool idea Joe. Do you ever use briskets like this for beans/sides?
Joe.. I just did sort of the same thing, but I used a flank steak. Then I cold smoked it with apple pellets for 2 hours… then in my trusty OLD Excalibur dehydrator for 6 hours at 145°. Keep making video, Sir..!!
Well Brotha, out here in Cali you people doing all kinds and yes! At farmers market in Torrance, they have brisket jerky. And it's good!
Looked good Joe. I been wondering how that turned out since you showed us last Wednesday.. great video!!
Wow! Looks great. I honestly thought you were making this from raw when I saw the thumb nail. I make smoked jerky from bottom round. It turns out delicious! More flavor than if I use center round. Great video Joe!
Neat video and a definite change from routine jerky. Looking forward to the second method.
Can I be a buddy and trade some jerky for Star Burgers lol
That turned out pretty darn good looking. Never would have thought of using brisket for jerky, you're new name should be Savage Joe…LOL Nice job!
Oh wow! Looks awesome! I always thought jerky would be even better if it was made with better quality cuts vs all the scraps. Thanks for sharing!
If you removed most/all the fat, and only 1/2 smoked, would you still add pink salt? At what %?
After trying to do Jerket from raw (that was like rubber) you are on the right track by using smoked brisket. For flavouring a strong spritz might be worth experimenting with. Teriyaki or what ever profile you like. It may help flavour penetration. He, he, I said penetration.
Good ol brisket jerky
Slap knee
Whooooo-Wheeee!!!
Hi from the Netherlands. If I was closer you would have a big customer. That looks awesome
Cut length wise with the grain you'll have Jerky….
Love the video, and recipe….Have you given any thought to slicing the brisket thinner? Maybe use a meat slicer to achieve that…. Then put in the dehydrator. That should give the desired "jerky texture", but keep the smokey taste…..
Lemme get a bite
Nice way to polish off a few pounds of leftover brisket!
Looks awesome! I’ve done it from raw but never cooked. Great idea!
That looks absolutely amazing, I need to try this immediately