The Texas BBQ Forum

I did find some YouTube videos on this so giving it a shot. It's been sitting in the smoker for about an hour now between 145 with a short spike up to 175, but sitting stable at about 155 right now. Not putting a lot of wood into this one, but a little. Enough mesquite to know it was smoked,... but that's it.

Looks good, is that Venison or Beef? - - - - -

Lookin' good so far!

It was a 2lb flank steak experiment. From this experiment I have learned that I need to try again with 10 lb brisket. This stuff is awesome!!!! Found a YouTube video put up by somebody who happened to be a local gent. T-Roy Cooks is his channel. [url] https://www.youtube.com/watch?v=AhF65Op1l1s
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I highly recommend it. I didn't put a water pan in since dehydration seems like the goal. It's been in about 7 hours and almost done... I kept it at between 140 and 160 the whole time. I did pull out some bits for the wife to try (have had a couple myself too) and although I knew it would be pretty good, my wife had a smile of amazement that I could make something like that. ...and it's really easy. Thanks go to T-Roy Cooks.

Sounds and looks like it was a success! I agree with your choice of brisket for your next batch, I use brisket all the time when I make jerky.

You can also use top round/London Broil. It is leaner than brisket.

https://1drv.ms/i/s!AmDuEnPPnNzb9B4N-EnlZ5LIeS6q

Yes. I just picked me up the best looking little brisket I could find and tossed it in the freezer for a good hour or 2 hour freeze. It will require some trimming but what I learned was any little fat deposits turn into greasy spots. I got a little 2 pounder. That should just about 2/3 fill the grate. Going to reuse the leftover marinade and do it all over again tomorrow!!

I love this stuff. At least I have my wife behind me on this now. When we got the smoker she really wanted the pretty, shiny stainless gas grill. ...and I put my foot down. This rig is wayyyy better.

You guys look like you churned out some good stuff too!