Recent content by egledhill
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First attempt at jerky on the WSM
So I yanked it off a few mins ago. Tastes delicious. I think it's done. . Tastes dry enough. Anyone have advise on when you know it's done?- egledhill
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- Forum: Making Jerky
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First attempt at jerky on the WSM
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First attempt at jerky on the WSM
First time making it on a smoker. Picked up a 6# eye round and sliced it last night. Marinaded in Worcestershire, soy, onion powder,black pepper, and crushed red pepper. Had about 5# after trimming so I put in 1tsp of #1 cure. Let it sit overnight, Hung it down through the rack on skewers and...- egledhill
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- Forum: Making Jerky
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- Album: First attempt at jerky on the WSM
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- Album: First attempt at jerky on the WSM
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image.jpeg
- egledhill
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- Album: First attempt at jerky on the WSM
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First fatty!
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First fatty!
Didn't get a picture on the inside but wrapped up some Swiss cheese and ham Pretty happy with the bacon wrap for the first time Put it in the smoker about an hour ago Up to 118 now. -
First Brisket smoke! With QView
Yeah I went off the temp. It was a mistake. It was still a little tough. Next time I'll do it for tenderness. Taste was spot on what I wanted, just a little tough still -
First Brisket smoke! With QView
Well... I think it's done. Hit it with the thermapen and was reading anywhere 193 and 203 in spots. Letting it rest now. Should I let it rest in the foil with the beef stock I wrapped it in or rest it in a new foil pack without the stock?
