Wife upgraded my smoker as an early Christmas present. She got me a MES 30, and I love it.
Couple days back got an itch for jerky, and decided to try my hand.
Hit my butcher and got a 5lb cut of top round
Cured and Marinated for just over 24 hours, nothing fancy, just some basic cure #1, some pepper, hoping the smoke gives it the flavor I want...
Saw someone on here hang it off the rack with paper clips (yes I boiled the clips, who knows who touched them before me)
1.5 hours at 125 degrees with no smoke to get it tender
2.5 hours at 145 degrees alternating between hickory, and apple chips
3 hours at 165 degrees
Could have stood to cut some of the pieces a bit smaller, but all in all I give my self a solid B.
Let me know what you think, or what I should do differently