Jerky in the smoker

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badger

Newbie
Original poster
Feb 6, 2009
7
10
Ontario, CA
Marinaded a sliced tri-tip roast overnight and just put it in the smoker. Question is; what cuts do you guys use for jerky? I've heard flank and top round it the general choice but was wondering what alternatives you've tired and like. I know tri-tip is not the best choice (not lean enough) but it was all I had.
Cheers,
JB
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Isn't London Broil a recipe, not a cut of meat? Traditionally made with flank steak? These butchers these days will do anything to sell meat.

I use top round with great success, even bottom round.
 
yes mg your right-but years ago londen broil hit the meat cases,I use it or and round on sale
 
I have had good luck with bottom round roasts but I agree with 88 that london broil works well and Fish is right you can usually find them buy one get one free.
 
Usualy I go to Cash n Carry and get a whole top round, about #20+/-, and cut it into roasts or whatever, depending on what Im gonna do with it. Its normally about $2/# that way.
 
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