Smoked Beef Jerky Part 2

This is part 2 of making smoked beef jerky. In this post we will cover how I cooked the jerky in my Char Griller Pro offset smoker.

First I pulled the eye of round marinating overnight out to come to room temperature. While that was happening I started my charcoal base using briquets in my charcoal chimney. Once the coals where ready I added them to the side fire box and let the smoker heat up to 200 degrees.

I added the beef slices directly on the grates of the smoker and closed the lid. I maintained a 200 degree temperature throughout the entire cook using 1 dense hickory log for smoke. It took 2 1/2 hours for the jerky to get to the right consistency.

I let the jerky set for one hour after I pulled it from the smoker. They key to success is to maintain a low temperature. My initial goal was 165 degrees, but the humidity and wind played a factor in the cooking process, so once the temperature settled in at 200 I decided to keep it there. Fire management is absolutely the most important thing when cooking with wood in an offset smoker. It can very easily get away from you. I was lucky enough to be able to get a consistent temperature dialed in and I was very happy with that.

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