It was "memorable", but mostly in a "lesson learned" or at least need-to-learn way.
The jerky came out, shall we say, not good (luckily, the butt and the sweet/hot nuts I also smoked this weekend have earned me places in the cooking hall of fame of my friends and family).
I put the jerky on, straight from the marinade, using the toothpick method. 150F for an hour with no smoke, then same temp with hickory. The butcher cut the top round a little thick; said that was the best he could do (meh). Thickest slices were approx. 1/4" thick, maybe just a slight bit more. Smoked and smoked and smoked and smoked. Still VERY pliable, almost limp. (an embarrassing word for men my age). Finally pulled them after approx. 11-12 hours on the smoker. Next morning, still didn't look or taste like jerky.
Put in the oven at 160F for hours, maybe 5. Came out dark, right consistency, with a burned / creosote taste. Not entirely pleasant. No soy, garlic, anything nice taste in them.
Any guesses on what I did wrong? Too long a list to type? I have my suspicions, but want to check with my gurus first.
thanks,
MG