So I decided to go the jerky route for my 2nd smoke. Went out and got a couple of top sirloin roasts (about 4 1/2 lbs between the 2) and slice it up. I don't have a deli slicer so everything was done by hand. Looking back, I really think I need to invest in one of those! Tried my best to get is 1/4" thick against the grain and cut it into strips from there. I used Original Wild West teriyaki and cracked pepper & garlic that I bought from Cabela's. Cured/marinated it from about 36 hrs then it went in the smoker with no wood at about 165' for about 1 1/2 hrs and then 2 hrs using a mix of cherry and maple. End result is some pretty decent jerky for my first time, but there is always room for improvement as it's just a bit too dry and has a slight bitter taste from what I think was the flare up I had when I put the chips in the factory chip tray and didn't use my cast iron skillet.
Didn't get any pics of the actual roasts but here are some of my slices!
The cure/seasoning I used.
Everything all mixed up and ready to go in the fridge!
Top pic is teriyaki, bottom the cracked pepper and garlic, all ready to go in the smoker!
Everything all loaded up and ready to go.
I look forward to everyone's comments and especially the suggestions on how I can improve!