Pro chef - 2nd attempt - what did I do wrong?

[Hamburgertoday]

My 2nd attempt: here is my recipe:
* 8 oz of liquid - 6 oz of bulgogi marinade and 2 oz of kikkoman lime ponzu
* 1/2 teaspoon cure #1
* Vacuum tumbled in REveo for 15 min.
* 2.5 lbs of brisket cut against the grain.
* 140 degrees with no smoke for 1 hour
* 150 degrees with hickory smoke for 1 hour
* 170 till done (about 1.5 hours).

for the most part the jerky was dry and grainy. There were what appeared to be white cracks and the jerky didn't look shiny and had no moisture whatsoever (w/ the exception of a few smaller pieces here and there).  

I have to say that the flavor was right on the money though. had this jerky been moist and looked prettier I could have easily went into business.

I have a few theories on what might have happened but could use some expert advice.  see pic below.

[GusRobin]

I do mine at 150*

[Tenpoint5]

Start with lower temps.
120 then ramp to 130 w/smoke then 150 until finished Vents wide open

[Hamburgertoday]

@Tenpoint5 - what is the advantage of vent fully open vs. closed?

[Keymaster]

The previous posts were correct.
I go 1 hour at 120°F
1-1/2 hours at 120° F with Snickery smoke
1 hour at 130°F
1 Hour at 140°F
2 Hours at 150°F
and a couple hours at 160° F or until it looks done ;)

Don't put your meat in the smoker snot slingin wet either, pat it down with paper towels and let it sit until it gets a tacky glaze on it.
Thats what I do and it works for me but I'm still a novice ;)

[Tenpoint5]

@Tenpoint5 - what is the advantage of vent fully open vs. closed?

You know that black watery stuff that collects in the bottom of your smoker or runs out the door onto whatever the smoker is sitting on? That my friend is called Black Rain.

It is caused by excess moisture building up inside of the cabinet. When doing jerky and especially poultry you want the vents wide open to allow that moisture to escape out of the cabinet. I would venture that just about everyone has incurred this at one time or another and have had that Lightbulb moment of "That's what they was talking about!!" Did your jerky also have some little black specks on it? That would be the black rain.

Hope this makes sense

[Hamburgertoday]

Hmm. Ok. That makes sense.