We have a nice sized smoker that could probably fit a half pig in it or something.
We have some brisket and one end is usually fatty and unpleasant to eat, I thought about trying to smoke it up, into jerky.
Its just I hear fat is bad?
I'm also not so clear on cooking temps and for how long I read something like 220 deg F for 10-20 minutes after the drying, or the other way around?
then cook at 160 for 4-6 hours?
Now here is something about the marinade, I wanted to do something more simple... very simple, or I may just have my dad do what he does to the brisket. But something like just salt and pepper and maybe garlic pepper?
Freeze the meat enough so it is easier to cut, into 1/8-1/4" thick with grain strips
cut off major fat
make a mix of salt and pepper and garlic pepper
rub mix into meat
quickly put it on the smoker before bacteria can grow?
smoke at 160 deg F for 4-6 hours, then at 220 for 10-20 minutes at end