Beef Jerky on the Weber Smokey Mountain

[@qphase]

Good recipe. The key to this recipe is the cup of water and cup of soy instead of 2 cups of soy. You will see recipes with 1:1 worch:soy. Use the water. The other key to this recipe is the fundamental garlic and onion powder. He got this totally right for 4lb of meat. Lastly, the other ingredients are to taste regarding heat and spice. You can't go wrong if you follow his base recipe. Important: Dry your strips before smoking as wet meat will not absorb any smoke. Go forth. And thank you for this video. Well done.

[@TROYCOOKS]

I appreciate the support Loren and thanks for the kind words!!!

[@farfelfoogen]

Why is water so important?

[@MrGoldenV]

Yeah why is the water so important?

[@johnathankim6721]

What kind of meat? And how thick?

[@TheArabsolga]

This guy seems like a good guy... Very honest vibe...

[@LyricsDesigner]

Ikr

[@AussieWhitePride]

Play-Doh I thought the exact same thing hey.. 👍🏻

[@MrClarkisgod]

I've been watching T-roy for over 3 years. What you see is what you get. I man from Texas that loves grilling and BBQ.

[@docoluv9]

DanMoto well that's about all you can do on KZbin as well as talking to them. Ive been a sub for years and he does seem to be a nice guy. Even if you meet ppl in person they can fool you.

[@peterrabbit1811]

famous last words

[@sobekflakmonkey]

I love the way this dude says "Weber Smokey Mountain", it's not like a bad thing, it's a good thing, something about it, just great.

[@TROYCOOKS]

I appreciate that!!! Thanks for watching!

[@karenhunny8826]

My mom and I don't cook but my brother does. I asked him to make me this but he said no(brothers😑) so then for my birthday he surprised me with this recipe of beef jerky. I was so happy because the kindyou get in the store is like so little and so expensive. THIS WAS THE BEST JERKY EVER. THX !

[@jonathanjones3511]

Father in law put me on to this video/recipe. All the boys at work absolutely love these. Thanks T Roy!!!

[@TROYCOOKS]

Thank your Father-in-law for me!!! I'm so happy that everyone loves this recipe. It's a keeper!!! Cheers Jonathan!!!!!

[@MrBucidart]

T-Roy, it took me almost 3 hours to watch this 15 minute video... at 12:36 I had to pause and start making some sauce, start some coals and run to the store to get some cheap cow. Soaked the cow for two hours and got it on the Smoke Hollow 4-in-1, using apple chips and almond wood with charcoals. You gave me the idea, but it probably turn out more like a Bubba cook... In 5 or 6 hours, time will tell :) You are great !!!!

[@TROYCOOKS]

Hey Joe, how did the jerky turn out? I've never used almond wood, but I bet it's good stuff! Thanks for watching!

[@MrBucidart]

T-ROY COOKS T-Roy, It turned out better then the store bought stuff. I was not prepared to smoke jerky, but you got me hungry. Not able to marinade for at least 8 hours, some flavor was lost. For a little extra heat I used aro. 3oz of " Fire Mouth" Cajun hot sauce. Here in Nor-Cal, almond is very common for heating and I like it for wood burning BBQ and smoking.

[@TROYCOOKS]

Joe Bucci Glad you enjoyed the jerky Joe. It is much better than store bought stuff. Thanks again!!

[@MrBucidart]

Joseph, I do not use any water in the 4n1 for jerky, just go low, slow and steady and you will have the best jaw chew'en dead cow that you ever had... I know that you will enjoy your new cooking/smoking toy. I have only one time used water with it on a big chunk of pig, had a smoke in the fire box and the water in the bbq....... next time I will put the water in the fire box on the grill.. Thanx for asking

[@michaelwilkinson2191]

Hey Thanks, will give this recipe a go and add the black pepper when its on the smoker. Carnt wait.

[@TROYCOOKS]

I'm sure you will enjoy it just as much as I do. Thanks Michael!!

[@arianmehran5948]

Throwing some paprika into the mix also does wonders for the flavor, tried this all the way in the UK, works perfectly and tastes great !

[@davidgaron453]

Man..That Looks Awesome! Something About Meat...We Just Cant Seem To Stop Inventing Ways To Cook It. This Is As Primitive As We Can Get And We Like It Like That..Great Job!

[@miltonriess]

I used your recipe on some top round. GREAT. I MEAN REALLY GREAT. This is my first try. I am at just over 7000 feet in Santa Fe so it took close to 9 hours, but really worth the wait. Thank you so much. Oh, I used local green chili powder. Very spicy:)

[@psh4108]

Hi there. Im a Brit thats found his way to Canada and just starting out with the fine things in life like cooking with smokers. Ive began watching your videos and Im enjoying them. Cant wait to start cooking with my new smoker. Thanks for the videos.

[@TROYCOOKS]

+paul h Great to have you on board Paul. I'm sure you'll get the hang of it pretty quick. Happy New Year to ya!!!

[@psh4108]

+T-ROY COOKS thank you. Happy New year to you too.

[@callummacdonald2904]

Great video, really like that you cut between the action spots, makes it much quicker to get the info. Thanks for the sharing man, great stuff.

[@miltonriess]

I have to say again I enjoy your BBQ and smoking tips. I have been making your beef jerky for about a year and a half, and my co-workers LOVE IT. Since I live in New Mexico I have been using Hatch green chili power in the liquid. IT IS GREAT! Thanks for all you are doing. You have given me a new love. Keep up the great work.

[@ShinkendoUK]

Made me hungry. Looked like a great batch. Amazed at the quantity of spice you used.

[@TROYCOOKS]

Thanks Byron, quite a few folks have made this recipe and they loved it. Give it a shot with a small batch and see what you think. You can always tweak the recipe to your liking and once you get it just right, you can do a large batch of it. Homemade jerky is so much better than the store bought stuff. I appreciate you watching and if you give it a try, please let me know what you think!

[@canamrider7195]

Great looking jerky. Ive been making jerky for 10+ years, and a good thing too. Prices today are >$2 an ounce, and few is as good as I can make.

[@robwillisinfo]

This recipe is legit! I used 1/4" thick eye of round cut into "sticks" and smoked it on a 26" weber kettle with some kingsford charcoal and hickory for around 7 hrs @ 225ish. Came out awesome. Thanks so much for sharing!

[@kaerajpetera]

you the man bro thanks all the way from New Zealand 😁👌

[@TROYCOOKS]

Thanks very much for the kind words. I appreciate you watching and hope you have a wonderful weekend!!!!

[@daddydutchbbq]

Hey Troy, went back and watched a couple of your jerky videos for ideas and inspiration ! Thanks Brother !

[@BallisticBBQ]

Great video Troy! I'm a beef jerky addict!

[@TROYCOOKS]

Thanks Greg, this was a great recipe. Nothing like a little naturally smoked jerky!

[@m.a.6781]

Another good video thanks happy dad's day

[@alihiridjee-asaria6164]

Dear T-Roy, Loving that beef jerky, never inspired to do it till you posted this video, did it and it was FANTASTIC, thank you so much!! :)

[@TROYCOOKS]

It's really easy to do, isn't it? I'm so happy you decided to give it a try and glad to hear that you liked it. The fun thing about making jerky is trying out different ingredients for the marinade. Of course, eating it is fun too!!! LOL Thanks for the update Ignacio!!! Have a wonderful week!

[@calilaveras]

family finger

[@walmartonesie8824]

Just a man enjoying his life as he pleases with no hesitation

[@TROYCOOKS]

Exactly!!!!! LOL

[@Psychonaut1974]

Looks yummy! Thanks for sharing. I'm going to try myself...first oven, then smoke it a little bit.

[@TROYCOOKS]

Thanks Jonas - let me know how it turns out smoking it after you dry it out in the oven.

[@crudball666]

Great video. It's very rare that I watch a full video over 15 minutes on KZbin.

[@TROYCOOKS]

crudball666 Thank you very much! I greatly appreciate you sticking around for the entire video. Glad you enjoyed it! Since making this video, I do try to keep my videos under 10 mins, but sometimes it's hard to convey useful info in such a short time. Thanks again and I hope you have a great weekend! Troy

[@catlover1986]

I became a subscriber. You had me at "Zoomification".

[@TROYCOOKS]

+Bret Z Ha!!! Many thanks Bret!!!

[@stefanmalina5662]

+Bret Z same

[@kylepiazza3182]

Thanks Troy! I took your recipe and altered it just a bit. I boiled 1 cup of water and dissolved all the seasonings plus 1/4 cup of brown sugar in it for my sweetness. I also added a cap full of liquid smoke. I used a couple London Broil cuts instead of flank. Otherwise I followed it to a T. Smoked it on my WSM could only keep mine around 185F, but it turned out amazing. We had a big party and people said it was better than any jerky they'd have ever eaten. My wife loved it so much I'm making more today.

[@OH8STN]

Can you store that jerky for preps or do you have to eat it right away? Great video, and thanks for sharing!

[@opichocal]

I'm making this right now and if you use a gallon Ziploc bag you can cut the ingredients in half. I'm using eye of round and will finish it in a dehydrator. Man I love beef jerky and keep up the awesome videos!

[@TheIrishluckism]

Made homemade smoked beef jerky for the first time this weekend and used this recipe. AMAZING. Awesome flavor with a great heat that's not over powerful and slowly comes in. Thanks. I used pecan in my pellet smoker (Blazin Grill Works) with extra smoke using a tube smoker. I did smoke it at 200F though. Did 4 racks of about 4.5lbs bottom round wet weight which took about 4.5 hours. Definitely doing this again and will probably never buy jerky again.

[@TROYCOOKS]

Thanks for the feedback!!! I'm thrilled that you enjoyed it. I'm the same way, I won't buy store bought jerky again after making it myself. Enjoy!!!

[@jerrywells8072]

T-ROY COOKS , Gotta tell ya man, you did so many things wrong with that PORTERHOUSE STEAK. First NEVER EVER EVER, cook a steak on a gas grill.!!!!!!!! That's a FELONY !!!!!!!!!!!! SECOND, NEVER EVER use iodized table salt on a steak, but instead use Kosher course salt..... And for God sake, please stop putting that dang oil on your steaks, use REAL butter..... And serve a true mans size steak, thanks.... Owner & proprietor of CLUCK-OINK-&-MOOO BBQ, home of the wood fired 54oz PORTERHOUSE & 68oz Tomahawk Steak. INC.LLC. Been cooking STEAKS & BBQ - 35years try these tips you'll find a big difference in your steak tenderness & flavor. Good luck, keep your grill hot & the smoke roll'in. Have a Happy Father's Day.

[@cristinadejuan8697]

TheIrishluckism ,hjj

[@nosatisfaction2278]

Jerry Wells post some videos or your full of lies

[@scottvega9290]

Just got my first Arizona mule deer and I can;t wait to try your recipe. Thanks for posting the video for us rookie jerky makers. really appreciate it!

[@TROYCOOKS]

+Scott Vega Thanks for watching Scott. This recipe should work great with any red meat.

[@liamforan4105]

Why is this so satisfying!

[@jennym.1295]

The best instructable I've seen on jerky making. Very well presented and very well done, sir.

[@LindasPantry]

Awesome smokey jerky:) I loved my smoky mountain:)

[@TROYCOOKS]

Hey Linda, it was a little hard to maintain such a low temp in the WSM, but after a couple hours of fiddling with the vents, she did hold steady until the coals were about gone. Thanks for watching!

[@Incognito-vc9wj]

Jesus that looks delicious. A whole stack of fresh jerky. Lord give me strength.

[@gsxrsixer]

You're video's are great. Down home, easy going, food loving videos. +1, man!

[@romellobo]

I love BBQ and I love watching T-Roy Cooks!

[@mikenavarrete4503]

You my friend, have a new subscriber. Good job!

[@TROYCOOKS]

+Jorge Navarrete (Mike) Hey Mike, thanks very much!!! Glad you enjoyed the video and I appreciate the sub!!! Cheers!

[@daz9769]

G'day there T-Roy! I've gotta say your beef jerky rocks man! I've been buying jerky for years and got so sick of the price of it. So I started watching vids on how to make it and I gotta say your videos are the best out there man! I've now made this many times using hickory wood and am selling 100g bags of it at work for $10 (Australian) and cant keep up with the demand. Even my butcher now gives me extra meat for a couple of bags. I feel like I owe you a commission. The least I could do was to get on here and thank you very much for your outstanding work on here brother!!

[@TROYCOOKS]

I appreciate the feedback Daz and I'm glad you are spreading the love of homemade jerky. Cheers to ya mate!!!

[@ChrisJones-xk4db]

Someone asked me one time, "How do you store your jerky"? In my belly!

[@dan.b9985]

haha

[@khinekhine613]

David Punkin 😂

[@cheapsectionalsofas7612]

Best Smokers for Jerky Making and How to make Jerky in a Smoker: bestsmokersinfo.com/best-smokers-for-jerky/

[@PixelGunner3D]

Chris Jones Beer bellytoo.

[@PixelGunner3D]

Chris Jones lowl .

[@Sono460]

Troy is basically the man. I have been watching get his dudes videos like crazy. Love the jerky and dry aged beef videos. Subscribed!

[@TROYCOOKS]

+Dereck Liebscher Hey Dereck, I appreciate the kind words and thanks very much for the support. Glad to have you on board buddy!!! Happy New Year!!!!

[@OnTheFritz602]

Wow, that looks like it came out awesome. Too bad we can't smell or even better yet taste it through the screen!

[@TROYCOOKS]

+OnTheFritz602 Thanks, it is a shame we don't have smell-o-vision!!! LOL

[@nesestrada142]

OnTheFritz602 funny you say that- One night I was asking one of my frineds, you know how they say smell-o-vision? And then I said imagine they had something like taste-vision. So yeah dude it would be awesome

[@robertkat]

That holds true for the audiophiles with their 20 thousand dollar sound systems and you listen on a Ipad.

[@duerrs]

Dude, I did this on an akorn grill and its the best jerkey i have ever had.....thank you!!!!!!

[@TROYCOOKS]

+duerrs Thanks, glad you enjoyed the recipe! Sorry for the late response, I've been on vacation.

[@Sysaphys]

When you say teaspoon, are you sure you didn't mean to say tablespoon? Cause that looks like you have one hell of a teaspoon.

[@TROYCOOKS]

Yes, you are correct. That should have been tablespoons. I love doing unscripted videos, but sometimes mistakes do happen. Also, when doing a marinade, there isn't much difference in the flavor of the marinade between a tablespoon or a teaspoon because there is so much liquid involved. It's all good!!! LOL Thanks for the comment and thanks for watching!

[@dhookdriver]

Unscripted best way ;)

[@steve6429]

I thought it looked a lot

[@rednroll1]

I'm glad someone else asked, since I had the same question and came back to look at it again and was going to go with a much larger teaspoon. I just bought all these spices. OUCH!! on the price of Chipolte Powder. Might have to make a side batch with mild Chile powder to see if I notice the difference.

[@GaryRPerlich]

Texas Tea is actually oil. Houston resident for 20 years, until the early 1980's.

[@toddcoy9520]

In.....thank god, someone who just gets into it and does a good job editing their video. Made me hungry. I am going to try Jerky for the first time on my WSM this weekend. Can't wait.

[@TROYCOOKS]

+Upchuck Connors Thanks very much! I am confident that you will enjoy the jerky you make and you won't want to buy store bought jerky again after tasting it homemade!!! Cheers!!!

[@somaliatheist2623]

GOOOOOOOOOOOOOOOOOD STUFF

[@brettpar2007]

T-Roy: I made this on my WSM. When I say insanely good, I really think that is an understatement! Brought it to work, people said it was the best jerkey they ever had. Great recipe. Has kick! Thank you for posting and showing us how to do this! I plan on checking out some of your other posts. Thanks again.

[@TROYCOOKS]

Thanks for the feedback Brett!!! I'm pleased to hear that everyone enjoyed the recipe. It sounds like you'll be making more batches very soon? LOL

[@branbran9164]

rhett from good mythical morning looks just like you

[@TROYCOOKS]

He's my son! LOL j/k

[@branbran9164]

T-ROY COOKS 😂😂

[@ruskostenko]

Brandon Burg yep that has to be his dad

[@cheatmongul]

WOW! when I saw the finished product the hairs on my body stood straight of from how good it looked. Good job.

[@TROYCOOKS]

Glad you liked the video. I always have fun making jerky. It's super easy to do, even if you have to do it in the oven. BTW, I also have a video just before this one where I do cook it in the oven. Thanks for watching!

[@jasonlee3055]

DOGGY where'd you go? 1:52

[@indianboyhacker649]

Jason Lee he wanted dat jerky

[@ericjenkins1425]

Camera skills, recipe, and personality come together to make this a great video

[@TROYCOOKS]

***** Thank you very much Eric. I appreciate the kind words and glad you enjoyed the video!

[@weightlifter210]

try using Himalayan Salt instead of bleached.

[@Jcolinsol]

no it ain't.

[@rudeout8306]

Himalayan salt is the best. its forgiving. i never use sea or table salt any more. salt is not salt.. use the pink stuff next time.. one recommendation i might add, depending where you live. maube take the Jerky out a bit early. it will continue to dry for a bit. this way you have a more moist veef stick as it rest.

[@armadillotoe]

Salt is salt. One has additional minerals, but it is still salt with trace minerals.

[@mardukeme]

RUDE OUT LLC Went to the salt mines in Peru, where the salt comes from a natural spring in the mountains. The best salt is called Flower salt It is found on the top layer of the salt mines. The Pink salt is found at the bottom layer of the mines. That is were it gets its color from, since the salt mixes with the mudd. The locals won't touch that salt, they look at it as not good. Though they cannot understand why the Japanese are willing to pay top dollar for it.

[@Stacy_Smith]

armadillotoe Actually the pink is NOT minerals, it's ALGAE, lol. Now a lot of sea salt does have an extra ingredient! IT'S MERCURY! However, "salt is not salt". In some recipes the iodine in table salt can cause problems. Also in other recipes, such as a popular tenderization method, the texture is pretty important so course salt is better than fine. Other than those small differences, you are right.

[@DjLordRaptors]

You sir, just made my mouth water like a fountain.., i just watched both of your beef jerky videos, and i know what i am gonna be doing next weekend!. Thank you for making my evening alot better! :)

[@TROYCOOKS]

You are very welcome! I appreciate your support and I'm sure you will love the jerky. It doesn't get any better than homemade!!

[@Turco949]

Damn this is food porn! After watching a few hours of jerky videos, I ended up ordering a dehydrator....

[@omarzayid5966]

👍👍nice one. Thank you. I love it. I will try it home. in Riyadh Saudi Arabia

[@mikewest3139]

I watched until I saw the charcoal, sorry.

[@Stacy_Smith]

Mike West Dude you can do the same thing, replace it with LUMP charcoal.

[@vestfalen]

Great video. Tried it today, and the kids are loving it. Now they want it for dinner :) Thumbs up from Denmark.

[@TROYCOOKS]

I"m so glad your family enjoyed the recipe. Thank you very much!!!

[@vestfalen]

Your welcome. Did not use all that pepper and chili ;)

[@yliyahhawkins9928]

Hey S. Cowboy....nice quiet layed back jerkey vid....no pretences...clear and concise and I can't wait to try out that spice mix....your final product looked like decent jerkey should...at least what I would want mine to look like....drinkin a beer to ya brother....nice job! Zombie Vittles!

[@stevedavis5217]

Holy crap! The little picture on the right side made me drool on my keyboard! Then I watched the video, looks tasty!

[@TROYCOOKS]

Ha!!! Glad you liked the video Steve!!! I appreciate you watching!

[@CBL138]

T-Roy, Appreciate the prompt reply. I have to get that done this weekend. Think I will try some round and flank. My WSM should arrive this weekend. 😃

[@TROYCOOKS]

+Christopher Lewis My pleasure Chris. I have tried both cuts for making jerky and my preference is Round steak. Flank is good also if you like narrower slices of jerky, but it does have more marbling than round steak which can make the jerky go rancid quicker. Of course, if you eat the jerky within a couple weeks, it really doesn't matter which cut you use! LOL Congrats on the WSM!!! You are going to love it!!!

[@nicholasanderson9401]

Making my mouth water. This is now on my to-do list shortly after my Yoder gets in. And on another note what does anyone ever find in your videos to give you a thumbs down? I guess haters just gonna hate.

[@TROYCOOKS]

***** Thanks Nick, the Yoder will make some awesome jerky! Yeah, I have a few haters that give me thumbs down as soon as they see I have a new video uploaded. No worries, I still get a view count from them! LOL

[@thewatson5]

I made the beef jerky yesterday. I used your recipe on some thin-sliced brisket. I used a similar smoker (different brand) and made it in 2 batches. The first batch (my first ever) was on there for about 3 hours. I used a gallon of water and never checked it while it was cooking - it all charred and was not edible. The 2nd batch - I put about a gallon and a half of water in and checked it about every 30 minutes. It cooked for a total of about 2 hours and is absolutely perfect. Thanks for the detailed video. I never would have tried it otherwise.

[@TROYCOOKS]

I'm happy to hear that it worked on your cooker Andy. Each cooker is a little different, but it sounds like you will now be making your own homemade jerky. I'm glad you gave my recipe a try and liked it. Thanks so much for watching!!

[@Orangeav1]

Just finished following this recipe and the results are amazing. So impressed. I have a gas smoker and the lowest setting is a bit hotter so I had about 4.5# of Jerky ready in a little over 3 hours. The spice is great, the added pepper is a good idea too. Super excited about making more types of jerky.

[@TROYCOOKS]

Thanks for the followup comment. Making jerky is fun!!! There's no limit to the different ways to season it. Have fun and thanks again for watching! Have a wonderful week!!

[@davidgabbay4256]

I really don't know why but thank u sir. Your video just made me so happy

[@TROYCOOKS]

Thanks David, glad you enjoyed the video. Homemade jerky is some good stuff!!! Have a great Summer!!

[@skinneer1]

I've been on a T-ROY COOKS video binge. Quality stuff, thanks!

[@TROYCOOKS]

Thank you very much for the support Steve. So happy to hear you are enjoying watching me cook up some fine dishes. I hope you'll give some of them a try and let me know what you think! Cheers brother!

[@crooy2841]

I made this same recipe all instead of charcoal I used oak and pecan great recipe keep it going

[@TROYCOOKS]

I bet that was some tasty jerky!!! Thanks for the feedback!

[@foolishfiat2502]

I just came across this video and man does it look good! I will be trying this receipe out and smoking beef jerkey for my first time. Wish me luck and thanks!

[@TROYCOOKS]

Thanks!!! It's super easy to do. You just need to try to maintain a low temp of 150-175F until the jerky is dry enough for your liking. And the best part is that you can tweak the recipe for the marinade each batch until you get it just the way you like it. You'll never buy store bought jerky again once you get it how you like it. You'll do fine!!! Thanks for watching!!!

[@scupstatedigger4635]

Looks great. Last year smoked 9 lb. of bottom round and gave it as Christmas gifts to my guys at work. Yea, they are looking forward for more this year. I us 8 stainless steel welding rods 1/8th dia. and hang my jerky on as it smokes in a 40in. Masterbuilt. Will try your comb. of spices this go around. Thanks for sharing.

[@TROYCOOKS]

That's the fun thing about making homemade jerky, you can keep playing around with the ingredients. I appreciate you watching and hope you have a wonderful Christmas!!!

[@bebebutterfield1]

It looks great. My hubby is drooling. He loves jerky.

[@TROYCOOKS]

Thanks Bebe, sounds like you need to make your hubby some jerky! LOL

[@Gilvin]

After almost 3 years, here I come again, and still impressed!!

[@TROYCOOKS]

Hey Gilvin, great to hear from you once again!!! I appreciate the support!

[@ThePepper5150]

T ROY that's the best lookin jerky I ever seen great job.

[@markparadis496]

I love how southerners are always “FIXIN” something yummy.

[@AussieAngeS]

Hey Troy, Great job in the Jerky. Looks wonderful. Marvellous what you can make hey.

[@TROYCOOKS]

Thanks Angie! Jerky is a great snack and this recipe was great!

[@wroberts1707]

Wicked man. Gonna give it a try once the weather here in the U.K. warms up a bit. Got an old water pressure baffle welded with legs and a flue with an opening with grill in it. Should work a treat. Thanks for the recipe will let you know.

[@TROYCOOKS]

Go for it!!! It is a great jerky recipe. I appreciate you watching and if you give this recipe a try, please let me know how you like it. I've had a lot of folks leave me feedback saying it's an amazing recipe! Cheers, Troy

[@rickross199]

I've never had the balls to try it on a smoker for fear of the heat being too high. Good job

[@jameswalsh2714]

Been using your Jerky recipe for a year now on both a Bradley Smoker and dehydrator and it always turns out good. Thanks for sharing out.

[@TROYCOOKS]

Thanks James, I appreciate the feedback brother!!! Glad you enjoy the recipe. I just uploaded a Peppered Beef jerky that was killer!!! Hope you'll try that one too. Have a great week!!!

[@ramonber]

Thanks for taking the time to make the video mate......

[@TROYCOOKS]

You are welcome! Glad you enjoyed the video. The jerky was amazing!!! I appreciate you watching and commenting!

[@GaryRPerlich]

T-ROY COOKS: Thank you for holding it up. It smelled great. Also, I like your Texan accent. I was a Houston resident for 20 years until the early 1980's.

[@TROYCOOKS]

Thanks Gary, I appreciate you watching!!! I actually grew up in Baton Rouge, but got to Austin as fast as I could!!! LOL

[@GaryRPerlich]

Oh, sorry ... I thought I had that accent pegged! Anyway, that was the first time I have watched one of your videos. Enjoyed it very much! When the weather is good, I get a lot of use out of my barbeque with grilled seafood, pork, beef, chicken, and quite often vegies.

[@TROYCOOKS]

My wife was born here in Texas, so she's probably rubbed off on me!!! LOL Hope you have a wonderful summer of some fine eating!!! Cheers, Troy

[@GaryRPerlich]

Hope you have a great summer, too. Looking forward to seeing more of your videos.

[@wschreiner12]

Thanks Troy. You made the process easy to follow.

[@TROYCOOKS]

You are welcome Walter and I appreciate your comment. Thanks for watching!!

[@tim2b98]

Thanks for the vids! I just got me an 18.5! I know I will love it!

[@TROYCOOKS]

Congrats Tim!!! You will love that WSM. Just remember that it'll take 4-6 cooks before it will get seasoned and maintain temps the way it should. Thanks buddy!

[@eugenesmithh]

I absolutely love this channel!

[@NCsgonefishing]

I'm all about having a good snack hanging around the house. Can't wait to make my own jerky. Cool stuff.

[@jdmlatino]

Hey, thanks alot for your video. My girlfriend & I have developed a jerky addiction and we cant get enough. We're from Australia so we dont have a big selection of jerkys here so we're going to start making it at home. A 50gram packet of jack links jerky is about $6 aud here which is quite expensive & we could easily go through 10 packets in a single day. Hopefully ours turns out nice like yours!!

[@TROYCOOKS]

Hey Jye, there's nothing better than homemade jerky. I think you'll be really impressed with yourselves and how easy it is to make. Maybe I've started something here? LOL Let me know how it turns out!!

[@MrClarkisgod]

I made 20 lbs of this and it's better than you can buy at the store.... and a hell of a lot cheaper. THANKS T-ROY.

[@TROYCOOKS]

+Altair Ibn-La Ahad Glad you enjoyed the recipe Altair. I totally agree with ya!!!

[@foolishfiat2502]

Just took the Jerky off the smoker today and FANTASTIC! Thanks again for the great receipe. I will be posting a short video with the Jerky on the smoker and your name will be mentioned in the video. Awesome!!!

[@TROYCOOKS]

I'm glad you gave it a try and liked the jerky. Warm jerky is the best!! Let me know when your video is up!! Thanks!!

[@K20TypeR]

Made some recently. This came out bangin’. Thanks T-Roy!

[@TROYCOOKS]

Glad you enjoyed the recipe! I need to make more jerky myself!!!! Cheers!!!!

[@mitchellw6811]

Lifesaver mate, think I'm getting one of these for Christmas for this exact same reason after upgrading from an electric dehydrator

[@susandutcher6456]

Looks sooooo delicious !!! And easy clean up !!! Thank You and God Bless

[@TROYCOOKS]

Yep, it is easy to make jerky. The hard part was waiting for it to marinate in the fridge. Thanks for watching and God Bless you too Susan!

[@blackg0076]

i use metal skewers to hang the strips and then feed them through the slots in the grill tray. I can get about 7 or 8 slices per skewer and about 20 skewers per load , so 140 to 160 strips at a time. I also use soy but about a third to what you have and no water or Worcestershire , most of the time the meat has soaked it up so there is very little liquid left after marinating , i tend to do mine 24 hours some times more but that is mainly because i cut it the first night and cook it the next at midnight and by 5 am its ready to take out. I must say that to date i have only used my house oven but I got a smoker for Christmas so I am keen to try this out once the fire ban is lifted . my biggest problem is I never seem to make enough Jerky . great vid btw.

[@TheAPlusGroup]

Thanks for making the video. I've yet to use my WSM yet but I'm glad I'll be able to make jerky in it, as nothings better than homemade jerky

[@TROYCOOKS]

Thanks for watching Adam. I believe I used the Minion method for the coals on this video. Next time I do jerky on the WSM, I think I will try the snake method to help keep the temps low. The WSM is a fine smoker, so get your smoke going and use that WSM!!

[@TheAPlusGroup]

T-ROY COOKS Im currently about 1 1/2 hours in so far... I had a terrific "dry run" last night, maintained about 150-165 for about 8 hours... even threw on the fatty parts of my london broil as a test, dog loved it after i was done... so this morning I started off, WAY too many coals.. ended up starting to BBQ the jerky as i was upwards of 250-285... so I removed half my coals and now she's at about 160 for the past hour or so... so that's good... we'll see how it looks a bit later on. I used the modified minion myself and threw in about 4 pieces of hickory

[@AdamDaley1]

Welp she's all done smoking. I think I should have pulled it maybe an hour ago, as it's a bit dryer than I was hoping for. It's not leathery but a bit on the darker side. Not bad for my first try. I had it smoking for 6 hours total, 5 would have been plenty since I maintained 150-160 the entire time, not dropping below 150 at all. 3/4 through I switched to the snake method as my coals were almost out, snake method seems to work best as its real consistent. Your recipe is tasty, bit on the spicier side for me (and I left out the chipotle since I could not find it). I did add a cup of jack daniels to the mixture though. Next time I might leave out the Cayenne pepper, but yeah... not bad... thanks for the video, really helped us first time smokers... keep them coming.

[@TROYCOOKS]

***** I'm glad it worked for you. I believe the snake method is the way to go. I haven't used Jack in the marinade, but I will next time for sure!!! I appreciate the play by play and sorry I wasn't there for you earlier today. I was shooting a Turducken video which I just uploaded. Send me a PM with your info and I'll add you to my phone so you can contact me easier if needed. Glad you liked the recipe. I wouldn't worry about the color of the jerky. As long as it tastes good, that's all that really matters. And, as you say, you can tweak the recipe to your own liking. Happy New Year Adam!!!

[@AdamDaley1]

T-ROY COOKS It's actually pretty good. The skinny stuff is a bit well done, but that's okay. Theres something missing though... not sure what but it needs a little, something. Maybe i'll double up on the nector next recipe so it's a bit more sweeter to balance out the spicy-ness (i'm a yankee and not a huge heat fan). Keep the videos coming, they are inspiring me to start smoking (food that is)

[@AndyX]

looks great !.. i usually marinade for 48 hrs or more ...ive found thru trials it really improves the flavor intensity

[@TROYCOOKS]

Hey Andy, thanks for the input buddy!!! So, 48hrs is the sweet spot? I've only gone 24hrs max. I'll give it 48hrs next time and see how much the flavor improves. Thanks again!!!

[@joeeesau9785]

I went 2 go buy some expensive jerky so i could eat while i watch your videos. I feel like im actual eating your jerky yum

[@TROYCOOKS]

TONGAN KAVA Ha!!! That's cool Tongan!! Thanks!

[@drivemecrazyk8897]

Great recipe, I did this with some variation but it was the best around, even to the people that have been making it for 10 yrs plus!!!!

[@TROYCOOKS]

Nathan k Thanks very much Nathan!! Glad you enjoyed the jerky. That's what I love about jerky recipes, you can take a basic recipe like mine in this video, tweak it a bit, and you've got outstanding jerky that you can't buy anywhere. Great job on your version!!!

[@JohnWeland]

I am glad I stumbled upon your channel yesterday. My goal is to get a smoker by spring so I can make this. Now I have to see if you have a good brisket video.

[@JohnWeland]

See if I can get my folks to bring up a brisket from HEB or Granzin's when they come up here to Minnesota to visit.

[@TROYCOOKS]

Thank you for checking out my channel John. I do have a few good brisket videos and I show how it looks cooked on different smokers. Yeah, we do love our HEB!!! Have a wonderful weekend!!!

[@00Hydro00]

I'm making this tomorrow on my WSM. The meat is marinating now and I'll post back after the smoking process and let you know how my jerky turned out! Great video!

[@TROYCOOKS]

Sounds fantastic!!! Just make sure you watch the temps on the WSM very closely. It's hard to keep it down that low in temp. I think I only had one vent partially cracked on one point to keep the temps down. I look forward to hearing your results and what you think of the jerky! Cheers, Troy

[@00Hydro00]

Troy, all I can say is thank you so much for the excellent recipe for this peppered jerky and for the wonderful video instructions. I most certainly love the jerky I just made and if I do say so myself, it is the best I've had and I'm a jerky lover. Hands down better than any store bought jerky. I added plenty of cracked pepper when the jerky was on the racks and it's just perfect smoked pepper jerky with a bite! I used you recipe exactly with 4 pounds of top round smoked on the WSM 22.5 and I also used pecan with briquette charcoal. This batch of jerky will not last 2 days as my family and friends will be devouring it. Jerky is always bets when shared!

[@00Hydro00]

Like you said, it takes some time and finesse to get the temp low and steady. I cooked this batch for about 6 hours at about 160F then the temp dropped right down as the coals were used up but instead of adding coal and creating charcoal dust I transferred the meat to the oven and continued the drying process for another hour or so at 170F which is the lowest my oven will go. The flavor from the charcoal and the pecan wood had done it's job at that point. My only tip to anyone using charcoal smokers, be very patient and get your temperature where you need it before adding the food. 30 minutes of temp checks and adjustments will pay off in the end.

[@TROYCOOKS]

Well said, I am pleased that you enjoyed the recipe and am so pleased that you made it work for YOU!!!! That's what cooking is all about. Great tip on switching it from the WSM to your oven when the WSM is running low on fuel. Great job and I'm sure the jerky won't last long. Happy eating my friend!!!! Cheers, Troy

[@juniorbor5888]

Oh yeah I love jerky!!!! Good stuff specially for outdoor days

[@ceeqanguel]

At the end of the video I realised my eyes hurt because I HADN'T BLINKED past the 11 minute mark... Mouth-watering. I'm definitely suscribing!

[@TROYCOOKS]

I appreciate the sub and thanks for watching. Please remember to blink going forward though!!! LOL

[@Shawshankdude2005]

Thats some fine look'n jerky! I haven't tried using a smoker just yet. Mainly I've been using liquid smoke and a box fan to dry it all out. Its worked really well, but I'm ready to give this method a try. Thanks for put'n this video up. Its killer!

[@TROYCOOKS]

I've had quite a few people try it and they've all liked the taste, so I do hope you'll give it a try. Let me know what you think!! Thanks Dude!!!

[@mikeskolozdra5574]

By far my favorite recipe and I agree the Top Round is better but good either way. Can't keep it in the house. Everyone eats it up! Thank you for sharing.

[@dhookdriver]

Decided to try this out.. Home run on beef jerky.. Most concerned about my wife while making it, ya know its all bout keeping them all smile ;) Used a masterbuilt electric smoker with real wood chips at 175 F, pecan.. 6 hours and rested a few.. perfect, thank you!! I will try on my weber next batch :p Excellent flavour.

[@TROYCOOKS]

Hey Jimmie, glad to hear you and the wife enjoyed the recipe!!! Thank you very much for the comment. Keep that smoke rollin' brother!

[@hansbernhardt9456]

Thanks T-Roy!! I am trying this recipe for the first time and marinating as we speak. Gonna fire up the Weber Smoky Mountain tomorrow. I am doing about 5-ish pounds of lean bottom round but I added a few more powdered seasonings and the followed the liquid amounts you said to use. The meat is totally submerged so hopefully this will work with a bit more meat.