I made jerky 3 times. Twice unsuccessful and once perfect. I used a pot roast and a skirt steak for the unsuccessful cooks. And a sirloin roast (I believe it was called) for the successful one. I was wondering. What's your favorite cut to use for beef jerky. And what can I do to ensure success every time? (I know for one of them I just forgot about it and went eat lunch with my friends instead of watching my pit. But the other time. Idk what happened) thanks guys.