More fun on the Pit Boss this week. Making snacks and dinner for a fishing trip this weekend. Decided on beef jerky and almonds/peanuts for the snacks and brisket for the dinner. I used a store-bought jerky cure/spice and the leanest roast I could find (ended up being a London broil of all things). It turned out great. I did not get any finished product pics because a) it looked like beef jerky and b) I forgot before packaging. The peanuts/ almonds also came out great. Again, no pics because they look like peanuts and almonds. Basic details as follows:
-Comp. Blend pellets
-200 to 250 degrees for both smokes
Jerky
-Meat sliced 1/4” thick
-Jerky cured to package specs
-Smoked ~2 hrs 15 min until 165 degrees
Nuts (per pound)
- 2 T melted butter
-1 T salt
-1 t garlic powder
-1/2 t cayenne
-Smoked ~2 hours until nuts were on the drier side
I’ll be starting the brisket tomorrow morning and will update then. Of course, brisket p0rn to accompany the updates.
-Comp. Blend pellets
-200 to 250 degrees for both smokes
Jerky
-Meat sliced 1/4” thick
-Jerky cured to package specs
-Smoked ~2 hrs 15 min until 165 degrees
Nuts (per pound)
- 2 T melted butter
-1 T salt
-1 t garlic powder
-1/2 t cayenne
-Smoked ~2 hours until nuts were on the drier side
I’ll be starting the brisket tomorrow morning and will update then. Of course, brisket p0rn to accompany the updates.