Smoked Brisket Jerky – Smokin’ Joe’s Pit BBQ

Byamazingfoodstv


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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31 Comments

  7. 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

  14. 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..!!

  17. 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!

  23. 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.

  27. 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…..

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