Crispy Brisket Jerky

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With a Southeast Asian marinade and bold BBQ flavors, this crispy brisket jerky is a freakin' delicious addition to your snack drawer.

Prep Time15

Cook Time6

Marinating Time8

Total Time14 15

Course: Appetizer, Snack

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Brisket:

1 Whole Brisket Point ideally 4-5 lbs, semi frozen
Beef Tallow as needed
Sesame Seeds garnish
Chopped Chives garnish

Marinade

2 cups of Soy Sauce
½ cup Cowboy Butter Rub
2 tbsp Sriracha Sauce
2 tbsp Brown Sugar
1 tbsp Red Chili Flakes
1 tsp Curing Salt #1

Instructions

If thawed, place your brisket in the freezer for 45-60 minutes to firm.
Trim as much fat as you can, then slice your brisket into ¼” strips against the grain to make jerky slices.
In a bowl, mix together the marinade. Add the brisket to the sauce, mix together and place into the fridge. Let marinate for at least 6 hours but ideally 12-24 hours. Make sure to stir every 4-8 hours so that it gets evenly marinated.
When the marinating is done, pull the brisket out and discard the excess marinade. Place the slices on a baking sheet evenly and set in the fridge.
Preheat your smoke for 165-185F. Add some wood chips or wood chunks for added smoke flavor.
Pull your brisket out of the fridge and let sit at room temperature for 15 minutes. Place into the smoker and cook for about 5-6 hours until they have become browned, caramelized and at least 150F internal.
Once done, pull the brisket out and let cool for 5 minutes.
Heat up some beef tallow to 350F and add the brisket in small batches to fry for 1-2 minutes until fully crispy. Pull off and let cool.
Garnish with scallions and sesame seeds. Serve and enjoy!

Notes

Flat vs. Point

If you're not up on brisket lingo, here's what you need to know! The full brisket cut (often referred to as a "full packer brisket") is broken up into two distinct muscles: the flat and the point.

The Flat: A leaner, rectangular cut that's perfect for uniform slices. Most people use this cut for corned beef or roast beef.
The Point: The thicker, fattier, and more heavily marbled side of the brisket. That makeup means it's the best for shredded beef or burnt ends.

Because of that extra rich marbling, the point was hands down my choice for this beef brisket jerky. We've got tender texture AND those crispy edges I crave in burnt ends. Perfect balance.

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