When I was in the meat biz I used denuded beef rounds. Kinda costly but well worth it. Back in the late 70's and the 80's I won several blue ribbons at the Iowa locker convention with my jerky.
Nope I hate to admit it but I was born and raised in CA and I miss eating trip tip at every BBQ every weekend!!! I have found that I like brisket but not as much as I like tri tip.
Welcome, BHags! Great group here that I am sure can offer just as much help and knowledge on pellet stoves as they have with me about chainsaws. Enjoy the club!
Thank you. Pretty sure my stove is fixed! and my neighbors have a new grey house! ( one side anyway). Loved the leafblower advice!
There's always tri tip in the meat case here in northern CA. I just picked up 10 pounds untrimmed tri tip $2.79 Lb, select grade. I'm going to try making some jerky out of it, smoke some. Not sure if that's much of a value yet, the fat caps are fairly thick and will probably push the usable portion to up over $6 a pound. I like a tri tip with a pepper rub ,slow smoked at 250° with oak to 125°, then seared over high heat.
Tri tip was my second choice for jerky. Flank steak, cut at an angle to make thin wide strips is better. Good Chinese restaurants use that for teriyaki on a stick. Same thing, but cut it a little thinner.
Flank is good. My thinking is that if I'm going to dry it out for jerky, it should be a cheaper cut. Brisket flat is good jerky. Of, course, any cut, you'll have to trim the fat off for jerky. I've been using big bad beef rub recipe from amazingribs.com. Add 3/4 cup each worcestershire and soy sauces to marinate 4-6 pounds of meat.
