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<p />I’m sure having fun with my new large green egg. Think I’m ready for my first batch of jerky. Can someone help with the following questions:[p]1)Is the toothpick method the best – does anybody have instructions how to construct the grill in this picture. I found this picture by going through the archive.[p]2)What meat should I use? Does brisket contain too much fat?[p]3)How long and at what temperature should I cook? Do I need to rotate or move the jerky if I’m using the toothpick method?[p]4)Is direct or indirect cooking better?[p]5)What is your favorite recipe[p]6)How long will jerky stay fresh? Should I store in refrigerator?[p]Thanks for all your help!!!