Beef Jerky on the Weber Smokey Mountain

hey everybody welcome back appreciate you joining again Troy today I thought I'd do you a little bit of follow up on my beef jerky promised you I'd do it on my Weber Smokey Mountain and that's exactly what I'm going to do so let me show you again if you I didn't see the previous video what goes into this all right everybody let's rock and roll with this so last time I use top around I had two pounds of it this is four pounds of flank steak here's my seasonings garlic and this is a basically two teaspoons basically two teaspoons of garlic powder two teaspoons of onion powder that I teaspoon and a half of cayenne 2 teaspoons of chipotle powder red pepper flakes two teaspoons two teaspoons of black s coarse ground black pepper salt right here is one teaspoon of salt and I'm only going light on the salt because I've got soy and other stuff in there so that's how we do that put all that in there and in here I've got 1 cup of water one cup of soy sauce 2 cups of which is sheer sauce going in come on alright there we go alright now I mentioned I've got some sweetness in here that I didn't include before this is that agave nectar half a cup half a cup going in alright so we'll mix this up I'll put the lid on it and we're going to frigerator this we're gonna frigerator this for overnight in like 12 hours and I'm gonna put it on my web or Smoky Mountain tomorrow morning everybody welcome back it's the next morning the flank steak has been in the fridge for approximately 12 hours now and I'm fixing to take that out and dry it off and get it prepped and ready to put on the smoker let me show you what I'm doing smoker so again this is upside down I'm just using this much of it I got some regular Kingsford I've got a little starter in the bottom of here I'm gonna light this baby up alright let me show you over here what I'm doing alright for the main cold chamber and we're we're smoking out not going to put very many Colts as you can see spread them out a little bit kind of a modified minion type method I'm going to put the coals right in the middle these will catch and slowly those will start burning as well and I've got three vents at the bottom here I got one here here here this one is wide open this one is opened about the width of a pencil number-two pencil that one is fully closed so we'll get some airflow in there and I'm also gonna put a chunk of wood on here and probably gonna use some pecan if I have any or maybe some oak we'll see alright so got my coals getting lit up and when they go prep I'm gonna go prep the flank steak alright games has been marinating for hours and as I showed y'all last time all I'm gonna do is try to get these as dry as I possibly can well sure that's not good some like a layer plus 2pik towels on it let it dry it out alright so let me get all this down here I'm just gonna put a layer picked out another layer of meat another layer picked a little air meat till I'm all done and try to get all this moisture off here it's the best I can maybe that will be right back alright guys we were ready you can see my coals are nice and hot for a double in the middle hopefully that's not too much but again we'll see alright I got that going in there I'm going to put on now I've got these two racks I'm using both wraps there's my dried jerky I start loading up the pit all right my Dennison will be right back all right I got both racks loaded ideally you do not want them to overlap but they can touch because the meats going to shrink a little bit and honestly just looking at this cell this is fat going through here I had my butcher cut this and again he cut up a hand but had him slice it with the grain instead of across the grain so I'm gonna see how this works but of just looking at the flank steak myself I think it uh it actually looked better when I use the round it didn't have quite as much marbling and fat in it and Karen said the last batch was good but it needed some more pepper so I'm going to throw some coarse black pepper make a little pepper jerky just a little bit on here in the end all right I've got two chunks of two chunks of pecan I'll throw those in all right so I got my wood in there and I'm going to fill this water pan about halfway full and we'll see how that goes it should work out pretty good I'm gonna use the water to stabilize the temperature as best I can all right we back I just finished filling up the water pan thought I would just open this up so y'all can see the inside here see what I've got going on so that's what I have not very much charcoal at all a couple of hunks of a pecan in there seem a water pan with the jerky on that bottom rack all right so we're gonna let this come up to temp and kind of keep it on it started at a hundred degrees let's see if we can maintain if it starts getting too hot i'm just gonna choke off the vents at the bottom and the upper vent up here is wide open so that's where we're at right now we'll be back all right we're about an hour in right now and as you can see we're above 175 so what I'm going to do is cut this front vent down the bottom cut it down by halfway open and we'll see if that drops it in if it doesn't then I'll just close it down some more and keep maintaining my adjustment of my vents until I can maintain 150 to 175 so that's where we're at an hour in what super looks like check it out check it out ha oh yeah man oh yeah looking good right we'll be back all right we are three and a half hours in and I'm dropped down to about 130 or so and let's see what's going on in here real quick let's see yeah looks like some coals in the middle are gone other ones are not catching on so I'm gonna so I move this around a little bit fire stirred up again yeah see if that'll work hopefully a will we shall see and be back all right everybody this is the five hour mark as you can see we're right about 175 there abouts now what I did have to do I had to open since my coals are kind of one down now after I've started on with last time I had to open up two of my vents like half way and the other one in the front here is open all the way so as your coals bundle down you can either add more coals are just open the vents and I just opened the Vince a little bit to let it breathe and keep that air going in there so well again with five hour mark my super looks like no you do here let's check it out here real quick there you go that's what we're looking like so I get a little umma fication on there for you looking good looking good well I can see that or not but say still little nope so I still got a little bit left to go so we're gonna let it do that and we'll keep checking it don't know how long it's gonna be I'll be back all right everybody we've done I believe it's been going right at seven hours and my cold I didn't add any more to them I just kept adjusting the vents until you know I got the temperature that I wanted the 150-175 but you can tell the coals is just about dwindled out see us uh it's about one about 125 right there now but listen check it out here's what we got nice jerky nice jerky well this won't taste a little piece over here so this is what I got let's give it a shot that's pretty good ma'am natural smoke hmm yeah there's none this is a game about a quarter-inch thick when I started hmm yeah I like that Ken's been like the pepper that I put on there - all right so let me pull this off I'm just going to set it down on a rack on the stove let it cool off for an hour - and then we'll we'll be Thanks all right everybody this is the final product right here that's what you've been waiting for so their goodness right there man oh man yeah buddy we back get you all these pieces of dirt so yeah stuff Sam dick it is essentially it's her hands sliced there we've got some variation to them which is cool really really good-looking jerk like a fine cigar Kristen just a car I'm good here had some earlier on sheep she said she want this recipe better I have to agree let's go stuff I do hope y'all give it a shot the one thing I can't say the Weber Smokey Mountains is the first hour - you gonna spin time like every half hour everyone out and checking it adjustment events but eventually as that cold just dwindling down and you start getting less and less of it you're gonna have to open those events keep the heat go on or it'll get below 150 so I just kept opening the vents up you know and finally in the end I had them all wide open every every vent on the bottom and the top pan still wide open so I know you could have thrown some more charcoal in there made it work but the way I did it at last did effect I still had some heat in there there's like 125 degrees I think after about seven hours so I did still have heat in it some coals were still burning but if I went over seven hours with the amount of coals I started off with I probably would have had add small coves and again this is quarter-inch thick flank steak that I used today actually do think that I like the round top around better that I used in the last one that I didn't have them but will will say that the recipe itself that I used on this flank steak I do think it's better so hope you I give that a try give both of them a trough you won't come back and check out my mom beef jerky I did in the oven a couple of videos ago and mr. Ellis I hope you do a video of you cooking some jerky on your the Smoky Mountain oh and I'll come in - neither I've got a 22 and a half inch whoever Smoky Mountain so that's that's what I use today guys I appreciate you joining me and ladies thanks for all my new subs x mold subs and we'll see y'all next time see what else I have up my sleeve till then here's to you you

Channel: T-ROY COOKS

Views: 904,144

Keywords: Jerky (Dish), flank steak, steak, food, meat, cooking, weber smoker, smoked, recipe, smokey mountain, smoky, weber, Beef (Ingredient), Agave Nectar (Ingredient), spacecowboytx, moonshines roadhouse, outdoor, grilled, grilling, pecan, hickory, texas, WSM, how-to, homemade

Id: AhF65Op1l1s

Length: 15min 15sec (915 seconds)

Published: Sat Mar 08 2014