Beef Jerky on Egg - Now! I think I am cooking too much!

Unknown

I have beef Jerky on the egg. I believe I have about 5lbs total of sliced beef brisket. It is on a grid, and a drip pan. I intended to cook at 160-180 for 10 to 12 hrs. The problem is that since I have so much going at once, I have the meat layered on top of each other, therefore, I don't think it is cooking properly. I think the ideal way for this method is not to pile the meat up, but, I am now about 5hrs into this. [p]Any suggestions?

KennyG

tcw1018,[p]Check out Stogie's site for great info on jerky including some pics which should interest you.[p]K~G[p]
[ul][li]Stogies Jerky page[/ul]

Unknown

KennyG,[p]Thanks - lots of help. I kind of thought I should stack this stuff similar to the pictures your directed me to.[p]Great link - much appreciated.[p]TW

Gfw

<p />tcw1018, I pile it about every time, you just have to turn it occationally.

[ul][li]Jerky Events![/ul]

Unknown

Gfw,[p]Thanks for your help too! I guess it turns out to individual preference. I will work with my jerky piled up for now and shift it around now and then.[p]Another good link from you which I saved also. Cheers. TW

Car Wash Mike

<p />tcw1018,
No, you are doing fine. Gfw got me started on this. I cook about 4-5 lbs. a time and just rotate and turn every now and then.
I took off a batch last night and will be cooking a large batch each of the next 2 days with different recipes.[p]CWM