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 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
Use a sharp knife to cut the brisket across the grain, which means cutting perpendicular to the lines that run through the meat. This will help make the jerky more tender.
Marinate the Beef Brisket
Remove From Refrigerator & Pat Dry
Preheat Pellet Smoker
Smoke Brisket Beef Jerky
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
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.
Best Beer To Pair With Brisket Jerky
This savory and smoky snack deserves a beer companion that can match its bold flavors and add an extra layer of excitement. Let’s explore the top beer pairings that will make your jerky experience even more mouthwatering.
IPA (India Pale Ale)
IPA, the bold explorer of the beer world, is ready to bring a burst of hoppy excitement to your Brisket Jerky. Its hoppy flavors and citrusy notes cut through the smoky richness of the jerky, creating an exciting contrast that will have your taste buds dancing with joy. IPA’s refreshing bitterness and fruity zing elevate the overall experience, making your snack time feel like a flavor expedition. This pairing is as adventurous as a wilderness hike with a jerky snack in hand.
Stout
Stout, with its dark and robust character, is like a comforting embrace for your Brisket Jerky. The beer’s roasted malt notes and hints of coffee complement the savory richness of the snack, creating a delightful contrast that’s simply mouthwatering. Stout’s creamy texture and full-bodied nature make every bite of jerky feel like a cozy flavor hug. This pairing is as satisfying as a night by the campfire with a bag of jerky in hand.
Brown Ale
Brown Ale, with its malty richness and hints of caramel, is like a trusted companion for your Brisket Jerky. The beer’s caramel sweetness enhances the smoky and savory notes of the snack, creating a harmonious and enjoyable pairing. Brown Ale’s moderate bitterness and malt complexity add an extra layer of excitement to each bite, making your jerky taste like a flavorful adventure. This pairing is as reliable as a road trip with a bag of jerky to keep you company.
Related Recipes Brisket Jerky
Brisket Jerky
Equipment
- Pellet Smoker or Dehydrator
- Smoker Pellets
Ingredients
Instructions
- 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.