I made the leap and order a Brunswick. Walmart delivered almost 10 days ahead of what they estimated. Came with minor damage to the latching mechanism on the doors. A quick call to Pit Boss and three days later, I had new doors and was up and running that day. After the burn-off, started out with country-style pork ribs from C&*tco. Nice and thick. Turned out amazing. Like you said, very little smoke emitted from the Brunswick, but the smoke ring on the meat is out of this world. Have never had smoke rings that intense on any smoker before. Following your pulled pork video next and throwing them on this evening. This retired Navy Chief is loving his Brunswick! Thanks Sergeant!
I never put my jerky in the fridge as it causes condensation. I just bag it and put it in the pantry. Never had a batch last more than a week so no worries. Doing this method you don't get any sweating of the jerky. Great vid.
A week ? That would last me a day lol. Looks good bro. Question ? I smoked my first beef jerky . I used a top sirloin roast I think it was. I marinated it in beef brother and Worcestershire and a little Maggi sauce 24 hours. I smoked it at 180 for I think 5 hours. It was the best jerky I’ve ever had. My question is about the fat. Now this meat had marbling but made it so juicy but tough to rip. It was perfect texture. You say the fat will ruin it ? Just wondering how. Also the only other mistake I made was not freezing it to cut it. Luckily my knife is sharp and didn’t do to bad. Some pieces were thinker than others but those turned out good too. They were like steak bites .
Fat supposedly goes rancid. I suppose if you go camping in the summer might be an issue? When I've done fattier pieces I leave them in the fridge. None of it ever lasts too long anyway.
Time flies brother! I’ll be in San Antonio last weekend of March to show the wife around, I’ll see if I can bring her by the shop to show her where I’ll be buying all my bbq equipment. 😂
Great recipe soldier, that boy of yours is gonna be a star soon😂😂😂 I substituted the meat tenderizer for cider vinegar. Added molasses and bourbon whiskey. HOME RUN BABY!! P. S. In full disclosure, the cook may have spilled some of that whiskey into a strategically placed shot glass. It's under investigation.
Much easier than I anticipated. I have a Pit Boss Pro Series 1150 and would have to use the smoke setting (about 180°) and start checking in about 4 to 4 & 1/2 hours.
@@GrillSergeant Crown Royal infused Beef Jerky 3 pounds Royal round (Rouladen) , sliced thinly ½ cup Crown Royal 1/2 cup soy sauce 5 tablespoon ketchup 1 teaspoon ground black pepper 1/2 teaspoon salt 1/2 teaspoon Garlic powder 3 tablespoons of Aubrey D Habanero Hot Sauce 3 fist fulls of chili’s 2 tablespoons of Worcestershire sauce 2 Table spoons of liquid smoke I use my pit boss series 7 , heat at 225 for 2 1/4 hours (We're cold in Alberta, Canada) and I use the pit boss competition blend pellets. Amazin taste and Heat.
@@GrillSergeant we go to about 1/4. Gotta say, this stuff can hurt a bit lol. The crown royal is great because it tenderizises the meat. We leave it in the mix for 24 to 48 hours before we cook. I bring it out of the fridge an hour before we cook to get at room temp.
Great vid Sarge, you're raising the boy right👍🏼🦖.......well that end clip might lead one to wonder🤦🏼♂️😝 excellent process, almost like watching my vid but different. Keep Rockin it👍🏼🍻
Personally I've found I like to use nice lean London broil for my jerky especially when I can get it on sale cheap. I'll often cut it in the bias same as if you are cutting it as a grilled up London broil. It's easy to maintain a 1/4 to max 3/8" strip
I have got to say, the whole don't leave fat on the jerky because it will go rancid, sounds like an old wife's tail to me. Beef jerky is a cooked product right and in this case cooked and smoked !! Cooked/ dehydrated at 140f or 60c which is a cooking temperature. I have been making my own biltong for years and I leave as much fat on as possible, biltong is a true dehydrated product so if the fat was to go rancid would it not happen here. I think I might have to put this to the test. Love your content non the less !
I bought the Brunswick platinum because of you and it showed up so damage but before that I bought a lem jerky gun they’re picking up the broken one tomorrow and sending me a new one if it comes broken again I give up
@@GrillSergeant I do too because it was a gift for myself for my 20th birthday that’s on March 31 And for my birthday I wanted to do barbecue I’m gonna do brisket and pork butt smoked mac & cheese cornbread and something else i’m just getting nervous that it’s gonna arrive damage again and won’t be here for the party i’m in California when I first ordered the first one it was literally an hour away from me for like four days I think something happened there but yeah fingers crossed
Better watch out….u may get replaced soon by your helpers. They seem to be very comfortable in front of the camera. Very timely video bc I was going to do jerky this weekend with my academy bought cure. It’s salty so I will likely switch to this for grins and see how it turns out!
@@GrillSergeant Did the jerky. Turned out really good. Had to do it on my kamado bc my pellet igniter is dying and it kept flipping the breaker so it cooked hotter than I wanted. But even with that it was soooo good.
@@coreyj2035 But wouldn’t all BBQ then be at risk because it’s smoked low and slow? The jerky internal temp when done is at 165+ so pretty sure no bacteria could survive that. Cold smoking is a different story.
@@GrillSergeant this is a good point. I actually called hi mountain seasonings and they told me the cure is to prevent growth of bacteria while cooking Low temps and not for storing at room temp. They said the cure creates a barrier from growing while cooking and to store in the fridge after cooked. They said the jerky you see in stores has all the preservatives to help them keep it on the shelf out of the fridge. But you make a great point about how does the bacteria not grow when cooking without the cure. Videos say 165 internal is a safe temp to eat but other videos says bacteria grows before it gets to 165 in the long process. Sounds like this could be a good TH-cam video for you explaining cure process in jerky and non jerky smoking. Alot of people will be interested in. I been researching and hear mix reviews. Thanks
@@GrillSergeant My kids are like animals when it comes to jerky and biltong, i'll be lucky if they last two days. I never had the chance to store em away.
Who doesn't love good old homemade jerky ? Great video Master Grill Seargeant!
I’m hooked! Thanks Kent!
Have fun with kids making beef jerky 😂
Thank you for your video 👍
Looks like it turned out nice. Cool you getting the kids involved too. making those memories.. heck yea!
Now if only I can get my kids to film and edit, I’ll be set! 😂
Very nice video and so cute kids you got. God bless you.
Homemade jerky is the best and that looks like a fantastic recipe. Great job, I'll have to try that recipe for sure. Thanks for sharing.
I made the leap and order a Brunswick. Walmart delivered almost 10 days ahead of what they estimated. Came with minor damage to the latching mechanism on the doors. A quick call to Pit Boss and three days later, I had new doors and was up and running that day. After the burn-off, started out with country-style pork ribs from C&*tco. Nice and thick. Turned out amazing. Like you said, very little smoke emitted from the Brunswick, but the smoke ring on the meat is out of this world. Have never had smoke rings that intense on any smoker before. Following your pulled pork video next and throwing them on this evening. This retired Navy Chief is loving his Brunswick! Thanks Sergeant!
Awesome man! Yeah the smoke rings are on point! I’ll be dropping a video on Saturday doing beef (Dino) ribs and the smoke ring looked unreal!
Great work my man! Awesome production too. It’s a blast having the kids around and teaching them to bbq
So much fun! Thanks for watching bro!
Thanks for sharing..looks great.
Great video! Love the way you get the little ones involved! Keep ot up!
Mouth watering when you took a bite😂
If you were still local I’d share some with ya! :)
Heck of a job with your son, man. Fun times for you both and things he will never forget. Priceless Great show by the way!
Love the new addition to your videos: The Grill Corporal....
They loved it too! 🍻
That jerky turned out great! Your kids are adorable, and this was a fun video😊
Thank you so much Bobbi! It was so much fun :)
I never put my jerky in the fridge as it causes condensation. I just bag it and put it in the pantry. Never had a batch last more than a week so no worries. Doing this method you don't get any sweating of the jerky. Great vid.
I read refrigerating your jerky extends the shelf life by a week but you are right the jerky goes quick!
I'm definitely going to have to try this out. It's been a while since i've made jerky. . LOL, your kids are nuts. .
Yeah they are crazy. I think they get that from their momma…
Tipping or paying the butcher for extra trim always works.
Your boy reminds me so much of my son 😂 just a ball of unfiltered energy 🤙
So much love goes into jerky. Yours looks amazing! -S
Ahhhh. Thank you so much! 🍻
i put my beef in seasoning into my vacuum meat massager. holds 100lbs. o ya make great jerky.. nice job serg.
very nice 🔥
Thanks broski 🍻
A week ? That would last me a day lol. Looks good bro. Question ? I smoked my first beef jerky . I used a top sirloin roast I think it was. I marinated it in beef brother and Worcestershire and a little Maggi sauce 24 hours. I smoked it at 180 for I think 5 hours. It was the best jerky I’ve ever had. My question is about the fat. Now this meat had marbling but made it so juicy but tough to rip. It was perfect texture. You say the fat will ruin it ? Just wondering how. Also the only other mistake I made was not freezing it to cut it. Luckily my knife is sharp and didn’t do to bad. Some pieces were thinker than others but those turned out good too. They were like steak bites .
Fat supposedly goes rancid. I suppose if you go camping in the summer might be an issue? When I've done fattier pieces I leave them in the fridge. None of it ever lasts too long anyway.
Great easy jerky recipe! Your boys are getting big! I remember back when I was giving Ezra shoutouts on my lives back when I first started. 👊🏼🍺😎
Time flies brother! I’ll be in San Antonio last weekend of March to show the wife around, I’ll see if I can bring her by the shop to show her where I’ll be buying all my bbq equipment. 😂
Great recipe soldier, that boy of yours is gonna be a star soon😂😂😂
I substituted the meat tenderizer for cider vinegar. Added molasses and bourbon whiskey. HOME RUN BABY!!
P. S. In full disclosure, the cook may have spilled some of that whiskey into a strategically placed shot glass. It's under investigation.
Nice work Andrew! The jerky looks awesome!
Thanks guys! Good luck with the house hunting!
Much easier than I anticipated. I have a Pit Boss Pro Series 1150 and would have to use the smoke setting (about 180°) and start checking in about 4 to 4 & 1/2 hours.
Yeah that sounds about right. Let me know how it turns out for you!
Great video! Looks like you have your hands full with the co stars. 😂
My boy and I love making our homemade Spicy Crown Royal Jerky. sweet vid.
That sounds so good! Care to share your recipe?
@@GrillSergeant Crown Royal infused Beef Jerky
3 pounds Royal round (Rouladen) , sliced thinly
½ cup Crown Royal
1/2 cup soy sauce
5 tablespoon ketchup
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon Garlic powder
3 tablespoons of Aubrey D Habanero Hot Sauce
3 fist fulls of chili’s
2 tablespoons of Worcestershire sauce
2 Table spoons of liquid smoke
I use my pit boss series 7 , heat at 225 for 2 1/4 hours (We're cold in Alberta, Canada) and I use the pit boss competition blend pellets. Amazin taste and Heat.
@@MrStevenbakeris That sounds amazing! How thin do you slice it? 1/8?
@@GrillSergeant we go to about 1/4. Gotta say, this stuff can hurt a bit lol. The crown royal is great because it tenderizises the meat. We leave it in the mix for 24 to 48 hours before we cook. I bring it out of the fridge an hour before we cook to get at room temp.
I use london broil with amazing results and similar recipe. I cut it a bit thicker because I like it chewy. Some butchers charge you now.
Great vid Sarge, you're raising the boy right👍🏼🦖.......well that end clip might lead one to wonder🤦🏼♂️😝 excellent process, almost like watching my vid but different. Keep Rockin it👍🏼🍻
Ha! Thanks broski! 🍻
Personally I've found I like to use nice lean London broil for my jerky especially when I can get it on sale cheap. I'll often cut it in the bias same as if you are cutting it as a grilled up London broil. It's easy to maintain a 1/4 to max 3/8" strip
That's what I use too.
looks good
🇺🇸
How long does it stay good in the sealed bag? I just made it and it’s amazing!
Awesome to hear! I would say a few weeks to a month. (If you can make it last that long)
Love the kids. Oh, the jerky is fine as well. 🤣
😂
Hi Grill Sergeant: Thanks for the video. When smoking the jerky do you keep your water tray full?
I did. But at that low of a temp I don’t think it matters.
When you are making Jerky. Are you adding any water to the water pan on the smoker?
No crap! It’s super expensive! 🔥🔥🔥
💯
How long and what temp? What kind of pellets?
5:17 Run it at 170 for 5-6 hours
i wish u great success lol
Thanks 🙏 🍻
Would vacuum sealing with an oxygen absorbent prolong the shelf life?
After marinating don't you wipe the excess moisture off the beef with a paper towel before putting it in the smoker?
So can the jerky be left out in a ziploc bag or does it need refrigerated?
So I’m buying a pit boss, pro series 850 can I do the same thing to the beef jerky in a 850 as a stand up smoker?
Just wondering why the liquid smoke since your putting it on the smoker?
The kids made the video!!!!
💯
I have got to say, the whole don't leave fat on the jerky because it will go rancid, sounds like an old wife's tail to me. Beef jerky is a cooked product right and in this case cooked and smoked !! Cooked/ dehydrated at 140f or 60c which is a cooking temperature. I have been making my own biltong for years and I leave as much fat on as possible, biltong is a true dehydrated product so if the fat was to go rancid would it not happen here. I think I might have to put this to the test. Love your content non the less !
I bought the Brunswick platinum because of you and it showed up so damage but before that I bought a lem jerky gun they’re picking up the broken one tomorrow and sending me a new one if it comes broken again I give up
Fingers crossed you get a good one! 🤞 🍻
@@GrillSergeant I do too because it was a gift for myself for my 20th birthday that’s on March 31 And for my birthday I wanted to do barbecue I’m gonna do brisket and pork butt smoked mac & cheese cornbread and something else i’m just getting nervous that it’s gonna arrive damage again and won’t be here for the party i’m in California when I first ordered the first one it was literally an hour away from me for like four days I think something happened there but yeah fingers crossed
@@aresxl9375 Oh nice! What part of Cali?
@@GrillSergeant I used to be in the valley but we moved to a bigger house in Palmdale
shelf life is a week?
If you have a shelf with my kids near by it’s a few days 😂
so no need to pat the jerky dry?
Seems odd to add liquid smoke when you're putting it in a smoker. What wood are you using?
Adding the liquid smoke makes sense when you're using a pellet smoker.
liquid smoke in a smoker recipe?
You don’t want any water in your water pan right?
You want to draw out moisture so I would go with no water in the pan
Better watch out….u may get replaced soon by your helpers. They seem to be very comfortable in front of the camera. Very timely video bc I was going to do jerky this weekend with my academy bought cure. It’s salty so I will likely switch to this for grins and see how it turns out!
Ha! Awesome! Let me know how it turns out! 🍻
@@GrillSergeant Did the jerky. Turned out really good. Had to do it on my kamado bc my pellet igniter is dying and it kept flipping the breaker so it cooked hotter than I wanted. But even with that it was soooo good.
@@crazymonkey9611 so awesome to hear you liked the jerky! That’s rad
Why did Adolf's have to be a meat tenderizer? 🤔🤔🤦🏾♂️🤣🤣🤣
W sauce 🤣🤣
No curing salt?? No salt cure won’t the bacteria grow?
On a 2 pound batch it does not last long enough to worry about that. If you keep it refrigerated it lasts much longer.
But when smoking at low temps bacteria will grow. The cure will keep from bacteria growing while dehydrating or smoking at low temps.
@@coreyj2035 But wouldn’t all BBQ then be at risk because it’s smoked low and slow? The jerky internal temp when done is at 165+ so pretty sure no bacteria could survive that. Cold smoking is a different story.
@@GrillSergeant this is a good point. I actually called hi mountain seasonings and they told me the cure is to prevent growth of bacteria while cooking Low temps and not for storing at room temp. They said the cure creates a barrier from growing while cooking and to store in the fridge after cooked. They said the jerky you see in stores has all the preservatives to help them keep it on the shelf out of the fridge. But you make a great point about how does the bacteria not grow when cooking without the cure. Videos say 165 internal is a safe temp to eat but other videos says bacteria grows before it gets to 165 in the long process. Sounds like this could be a good TH-cam video for you explaining cure process in jerky and non jerky smoking. Alot of people will be interested in. I been researching and hear mix reviews. Thanks
You're not Susie, you're a guy!! 🤣🤣🤣
I'm sure that triggered a few! Nice Jerky!
😂
Anyone realize the longer you marinate doesnt change anyt
Wuss ta sure
🅿🆁🅾🅼🅾🆂🅼 😣
Noooooo, the fat is the best part of beef jerky.
So the general rule with jerky is fat will go rancid way faster than the meat. So the less fat = longer shelf life. But to each their own.
@@GrillSergeant My kids are like animals when it comes to jerky and biltong, i'll be lucky if they last two days. I never had the chance to store em away.
Way too thick. Slice your own meat!
Worst word in the world sauce.
Lol the kids have lots of great energy! Who wouldn't with a top quality bbq diet! 👨🍳🤌🥩🍖 subscribed