I took my first shot at jerky a couple weeks ago...when it was 60 degrees in January in Connecticut! Didn't think I'd have the chance to fire up my ECB 'till April at the earliest.
Anyway, it came out awesome. I used some london broil that was on sale for 1.79 a pound. Sliced it about 3/8" thick, gave a good hit of Montreal steak seasoning, put it in a ziplock and poored some teriaki marinade on it and zipped it up overnight. The next day I put about 8 strips of meat per wooden scewer about 1 inch from the end. This allowed me to feed the strips through the grate and hang about 8 pounds of meat in the smoker. About 4 hours at 200-ish (my ECB fought me the whole time as it was a little windy) and it was done perfect. My fussy bottomed, 12 year old daughter even liked it! She said she "liked the way it makes it's own gravy when I chew it" Classic description I thought. My mouth is watering now thinking about it.
Anyway, it came out awesome. I used some london broil that was on sale for 1.79 a pound. Sliced it about 3/8" thick, gave a good hit of Montreal steak seasoning, put it in a ziplock and poored some teriaki marinade on it and zipped it up overnight. The next day I put about 8 strips of meat per wooden scewer about 1 inch from the end. This allowed me to feed the strips through the grate and hang about 8 pounds of meat in the smoker. About 4 hours at 200-ish (my ECB fought me the whole time as it was a little windy) and it was done perfect. My fussy bottomed, 12 year old daughter even liked it! She said she "liked the way it makes it's own gravy when I chew it" Classic description I thought. My mouth is watering now thinking about it.
