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I'm no expert, but in general, I don't think you want to use a fatty meat for making Jerky. The fat doesn't really render, because the temps are low, and the fat will spoil faster than the lean meat..
Glouie is correct. Fat is not your friend wityh Jerky. A smaller lean Flat would be ok but anything from the Round, back leg, is a better choice unless you make Brisket Jerky and eat it up within a week or two...JJ
I've made a lot of jerky using the flat brisket. If you trim all the visible fat while slicing, you'll find the finished product to be very lean. I recently have been using bottom round, as brisket prices are pretty high for jerky meat. I wouldn't hesitate to use it if you already have some. I don't know about you, but my jerky doesn't last long enough to get rancid! Lol! I just think using brisket for jerky is a waste, if your having to buy it for that purpose, the end result(actual jerky) would be impossible to distinguish it from a cheaper cut of beef.