Pellet Grill Jerky Recipe

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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.

When you’re ready to smoke the jerky, set your pellet grill to its lowest temperature (~200 degrees Fahrenheit). Place the strips of meat on a rack that allows air to circulate around them. Smoke the meat for a total of 2-4 hours, flipping them over at roughly the 90-minute mark.

How to make Deer Jerky, Beef Jerky, or any Jerky on a Pellet Smoker Grill | The Bearded Butchers

Traeger Beef Jerky 🔗

This homemade beef jerky is cooked on the Traeger or other wood-pellet grill, and will have you whipping up batches on the regular because it is just SO good.

Prep: 15min

Total: 5h15min

Nutrition Facts: calories 309 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fiber 1 grams fiber, Protein 34 grams protein, Saturated Fat 3 grams saturated fat, Sodium 2832 milligrams sodium, Sugar 15 grams sugar

Ingredients:

  • 3 pounds sirloin steaks or another cut of choice or prime meat (Sliced 1/4″ thick)
  • 2 cups soy sauce
  • 1/2 cup brown sugar
  • 1 cup pineapple juice
  • 2 tablespoons sriracha
  • 2 tablespoons red pepper flake
  • 2 tablespoons hoisin
  • 2 teaspoons onion powder
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons minced garlic

Instruction:

  1. Mix all marinade ingredients into a one-gallon zip-lock bag along with the sliced beef. Seal the bag, making sure to get as much air out of the bag as possible. Put the bag into the refrigerator and let marinate for 6-24 hours before cooking. Remove the bag from the fridge 1 hour prior to cooking. 
  2. Startup your Traeger grill and put it on the smoke setting. If you don’t have a smoke setting, 180-190° is ideal. Layout your meat on the grill with at least a half-inch space between all the pieces. Leave on the grill 4-5 hours turning once after 2 – 2 1/2 hours. 
  3. Remove from grill when finished and let cool for thirty minutes to an hour before putting it into the refrigerator for storage. Make sure to get some for yourself before it’s all gone.

FAQ

How long does it take to make 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 you smoke beef jerky in a pellet grill?

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.

What is the best temp to smoke jerky?

Although you could smoke jerky up to 200°F and probably be fine, any hotter and you run the risk of overcharring your jerky. The ideal temperature to smoke jerky is typically between 150°F and 170°F. These lower temperatures allow the meat to dehydrate without being traditionally cooked.

How do you make jerky on pit boss pellet grill?

Place the beef in a single layer directly on the smoker grate, fire up your Pit Boss Smoker, and set the temperature to 200°F. Smoke the beef for 4-5 hours, or until the jerky is dry but still chewy and still bends slightly. If using a sawdust or charcoal smoker, set it up for medium low heat.

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