A brisket is a good quality of meat to use for your jerky. Brisket Jerky will have less fat, making it a healthier choice. The fat can make store-bought beef jerky chewy, but with Brisket Jerky, you get lean strips of deliciousness.
Be sure to plan ahead to allow your beef slices to marinate overnight. It will also consume time drying but it is all worth it when you take that first bite of homemade Brisket Jerky. You’ll be hooked from the first bite! There’s no going back to store-bought jerky in plastic bags once you’ve had Brisket Jerky. Try it today, you won’t regret it!
How To Make Smoked Brisket Jerky
Prepare the Marinade
The first step in making smoked brisket jerky is to prepare the marinade. In a large bowl or shallow dish, mix together the soy sauce, Worcestershire sauce, onion powder, garlic powder, ground ginger, and Chinese five-spice powder.
The soy sauce and Worcestershire sauce provide a salty and umami flavor to the meat, while the onion and garlic powders add a savory taste. The ground ginger and Chinese five-spice powder give the jerky a subtle hint of spiciness and sweetness. Mix the ingredients well, making sure there are no lumps or clumps.
Slice the Beef Brisket
The next step is to slice the beef brisket into 1/4″ thickness slices. To make this easier, you can put the meat in the freezer for 30-60 minutes prior to this step to partially freeze it. This will firm up the meat and make it easier to slice.
Marinate the Beef Brisket
After slicing the beef brisket, add it to the marinade mixture, making sure that each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate overnight. Marinating the meat for an extended period of time will allow the flavors to fully penetrate the meat, resulting in a more flavorful jerky.
Remove From Refrigerator & Pat Dry
The next day, remove the brisket from the marinade and use a paper towel to blot dry. This will remove any excess moisture on the surface of the meat and help promote better smoke penetration during the smoking process.
Preheat Pellet Smoker
Preheat your pellet smoker to 160-180°F or the lowest setting your smoker can handle consistently. This temperature range is ideal for smoking jerky, as it will allow the meat to slowly cook and dry out without getting too hot.
Smoke Brisket Beef Jerky
Once the smoker is preheated, place the brisket slices directly on the smoker grates in a single layer. Be sure to leave a little bit of space between each slice so that the smoke can circulate freely.
Smoke the brisket for 3-4 hours, or until it reaches your desired level of doneness. It is important to monitor the temperature of the smoker to ensure that it stays within the desired temperature range.
The jerky should be dry and chewy, but not hard. You can check for doneness by bending the jerky slice. It should bend but not break.
Let Beef Jerky Cool
Once the jerky is done, remove it from the smoker and let it cools. This will help the jerky firm up and make it easier to handle. Serve immediately or store in tightly covered containers for later. Proper storage will help preserve the jerky’s texture and flavor. You can store the jerky in a cool, dry place for up to 1-2 months. Enjoy your homemade smoked brisket jerky as a snack or use it in your favorite recipes!
How To Tell When Jerky is Done
The best way to tell if jerky is done in a smoker is by using a meat thermometer to check the internal temperature of the jerky. Jerky should be cooked to an internal temperature of 160°F (71°C) to ensure that any harmful bacteria are killed.
If you don’t have a meat thermometer, you can check the jerky’s doneness by looking for the following characteristics:
- Texture: Jerky should be dry and tough, but not so dry that it’s brittle and crumbles easily.
- Color: Jerky should be uniformly colored, with no pink or red areas. The color may vary depending on the type of meat and marinade used, but it should not look undercooked.
- Bendability: When you bend a piece of jerky, it should bend and crack, but not break. If it breaks easily, it’s overcooked.
It’s important to note that the cooking time for jerky in a smoker can vary depending on several factors, including the type of smoker, the thickness of the meat, and the temperature and humidity levels. It’s always best to use a meat thermometer to ensure that your jerky is fully cooked and safe to eat.
Related Recipes Brisket Jerky
- Start by preparing the marinade. In a large bowl, mix together the soy sauce, Worcestershire sauce, onion powder, garlic powder, ground ginger, and Chinese five-spice powder.
- Thinly slice beef brisket into 1/4" thickness slices. It's easier to slice when the meat is partially frozen so you can put it in the freezer for 30-60 minutes prior to this step.
- Add the thinly sliced beef brisket to the marinade, making sure that each piece is evenly coated. Cover the bowl with plastic wrap and marinate the meat in the refrigerator overnight.
- The next day, remove the brisket from the marinade and use paper towels to pat each slice dry.
- Preheat your pellet smoker to 160-180°F or as low as it can go. Place the brisket slices directly on the smoker grates. Be sure to leave a little bit of space between each slice so that the smoke can circulate freely.
- Smoke the brisket for 3-4 hours, or until it reaches your desired level of doneness. The jerky should be dry and chewy, but not hard.
- Once the jerky is done, remove it from the smoker and let it cool for a few minutes. Serve immediately or store it in an airtight container for later.
Smoked Brisket Jerky FAQs
What ingredients do I need to make smoked brisket jerky?
You will need beef brisket, soy sauce, Worcestershire sauce, liquid smoke, black pepper, garlic powder, onion powder, and brown sugar to make your own beef jerky.
How long should I marinate the brisket?
It is recommended to marinate the brisket for at least 8 hours or overnight for maximum flavor.
Can I use the remaining marinade for basting while cooking the jerky?
No, it is not safe to use the remaining marinade as it may contain harmful bacteria from the raw meat. Discard the marinade and use a fresh mixture for basting.
How many nutritional calories are in smoked brisket jerky?
The calorie count varies depending on the size of the serving, but on average, a serving of smoked brisket jerky contains around 80-100 calories.
Can I make the jerky spicy?
Yes, you can adjust the level of spiciness by adding more red pepper flakes or cayenne pepper to the marinade.
Do I need a rolling pin to flatten the brisket before slicing?
You don’t need a rolling pin to flatten your jerky, though it can help! You can also use a meat mallet or a heavy skillet to pound the brisket and make it more uniform and thin.
Can I store the jerky at room temperature?
Yes, as long as it is fully dried and stored in an airtight container in a cool, dry area, it can be kept at room temperature for up to a month.
Is liquid smoke necessary for this recipe?
No, liquid smoke is not necessary for this recipe because we are using a smoker to add a delicious smoke-flavored kick. If you are using a dehydrator instead of a smoker, then adding liquid smoke will give you a nice smokey flavor that you might be missing.