My favorite “protein bar” is beef jerky, so I experimented with an easy beef jerky recipe as soon as I got a new pellet grill because it could keep a consistent temperature of 165 degrees for 10 hours.
When looking for the right cut of meat, look for very little fat or trim it before you marinate. Nobody wants to check on an all-fat stick. Flank steak was all I could find for my first attempt at beef jerky. The flank steak made for a great jerky, but it was a little pricey. I found a nice, lean eye of round for my next “round” of beef jerky.
Cutting “with the grain” simply means you are slicing in the same direction of the grain. Doing so produces a chewier beef jerky, which I actually prefer. Cutting against the grain will result in a much more tender beef jerky. You can see the “grain” running through every cut of meat when you handle it; just bend it around and look for which way the lines run.
Pit Boss Pellet Smoker/Grill Beef Jerky
Smoked Beef Jerky 🔗
Delicious strips of homemade smoked beef jerky. Marinated in honey and soy sauce overnight before cooked low and slow over hickory smoke, this home smoked jerky is unlike anything you've had before!
Prep: 30min
Total: 930min
Ingredients:
- 3 lbs round steak
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup Worcestershire sauce
- 1 tbsp red pepper flakes
- ¼ cup brown sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp kosher salt
Instruction:
- Trim any excess fat off the beef round. If the membrane or silverskin is still on the meat, remove that with a table knife and paper towel.
- Slice the beef round into ¼ inch slices. Ensure they are sliced unformly for the best results when smoking.
- In a small saucepan over low heat, combine all the marinade ingredients. Allow to cool and transfer beef slices to marinade, covering thoroughly.
- Transfer slices to a large Ziploc bag or airtight container. Pour remaining marinade over meat. Place container or bag in yourrigerator and leave to marinate overnight, or for at least 12 hours.
- Line a baking sheet with paper towel. Remove meat from refrigerator and transfer to lined baking sheet.
- Leave to dry and preheat your smoker to 180°F (82°C).
- When the smoker has warmed up, add hickory wood to the firebox. Place beef strips on smoker grates, close chamber door and smoke for 3 hours.
- Check the jerky every hour to make sure the pieces are not cooking unevenly. If they are, rearrange them accordingly.
- After three hours, remove the jerky from the smoker and leave to cool on cooling rack. The jerky will be done when it is dry and tough, but can bend without breaking.
- When completely cooled, store in airtight container in the refrigerator. It can be stored for up to two weeks, but is best enjoyed within four days.
FAQ
How long does it take to smoke beef jerky in a pellet smoker?
The strips of meat should be placed on a rack that allows air to circulate around them and smoked for a total of 2-4 hours, flipping them over at roughly the 90-minute mark. When you’re ready to smoke the jerky, set your pellet grill to its lowest temperature (200 degrees Fahrenheit).
What temp do you smoke jerky on a pellet grill?
Jerky should be smoked for 2 to 2 1/2 hours at 225°F in a smoker or pellet grill.
How do I make jerky on my pellet smoker?
Start your Traeger grill, set it to the smoke setting (or 180-190° if it doesn’t have one), arrange your meat on the grill with at least a half-inch between each piece, and cook for 4-5 hours, turning once after 2–2 1/2 hours.
How do you know when beef jerky is done on a pellet grill?
It should take a total of between 5 to 10 hours depending on the thickness of your jerky and the brand of smoker you have. It should bend and crack but not break in half. White fibers are also a good indication that the jerky is finished drying.