Making beef jerky in a smoker is, in my experience, the best way to prepare it. Instead of adding liquid smoke, the wood you choose infuses a deep, authentic flavor into the meat.
This method is close to how jerky was made centuries ago. You get to spend time outdoors, relax with a drink, and tend a smoking box — a simple pleasure with great results.
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🥩 Choosing and slicing the meat
Begin with a lean cut of beef. I used an eye of round roast for this recipe. Trim all visible fat — fat shortens shelf life and can lead to spoilage, so remove as much as possible.
Partially freeze the roast for 1–2 hours, wrapped in plastic. This makes it easier to slice uniformly. A very sharp knife also works well on unfrozen meat. Slice against the grain about 1/8″–1/4″ thick for a more tender chew; slice with the grain for chewier jerky.
If you make large batches, a jerky slicer ensures consistent thickness. A slicer speeds the process and helps strips dry evenly.
🧂 Marinating the meat
Prepare the marinade and combine with the sliced beef. This recipe emphasizes black pepper. Mix the marinade ingredients until well combined, then add the beef, ensuring each piece is evenly coated. Marinate in the refrigerator for 6–24 hours for best flavor.
♨️ Prepping the smoker
Line the drip pan with aluminum foil to simplify cleanup. A small sheet of foil above the heating element also helps catch drips. Position the foil so air can still flow from the bottom of the smoker to the top vent.
⏲️ Drying the jerky
Drain excess marinade and pat the strips dry with paper towels. You can lay strips flat across the smoker racks or hang them with toothpicks through one end. Hanging ensures even airflow around each piece.
Place the top rack high in the smoker and hang or arrange your jerky. For an electric smoker, open the top vent fully and dry at 170°F for 1½ hours. If you used a wet marinade, do not add water to the water pan; for dry rubs, a small amount of water or vinegar helps humidity during the initial drying.
After the initial drying, raise the smoker to 180–200°F and add a handful of wood chips soaked 10–15 minutes. Smoke until smoke output slows (about 30–60 minutes). Aim for thin blue smoke — heavy white smoke indicates incomplete combustion and can make the jerky bitter. If you see heavy white smoke, increase the temperature to clear it.
Lower the temperature to 160°F and stop adding wood chips. Over-smoking will overpower the meat. Thirty minutes to an hour of smoke is usually sufficient. Leaving the wood tray door slightly open after the chips finish can improve airflow and speed drying.
🍽 Pellet Smoker
On a pellet smoker, set the unit to 200°F and lay the strips on the grates. Pellet smokers often finish jerky faster; check starting around 3 hours. Expect roughly 3–5 hours total depending on thickness and equipment.
🌡️ How to determine when it’s finished drying
Continue drying at 160°F until a cooled strip bends and cracks but does not snap in two. Remove a piece periodically, let it cool 5–10 minutes, then bend it. Finished jerky will show white fibers and will bend and crack without breaking in half.
Total drying time is typically 5–10 hours depending on slice thickness and smoker type. With my electric smoker, I usually reach my preferred texture in 6–8 hours. Be cautious not to over-dry — it’s better to stop a bit early and test than to dry until the jerky is too brittle.
That’s it — a batch of smoked beef jerky ready to enjoy. Share how yours turned out in the comments!
👨🏻🍳 Pro Tips
- A pellet smoker is the easiest option for consistent results.
- Hickory and apple wood chips pair especially well with beef.
- If you see thick white smoke, raise the temperature to produce a clear blue smoke and avoid off flavors.
💭 FAQ
About 3–5 hours in a pellet smoker and 5–10 hours in a traditional or electric smoker, depending on thickness.
No, flipping is not necessary.
Aim for around 160–200°F, depending on the smoker and the stage of drying. Many use 200°F for smoking and then drop to 160°F for final drying.
Other Recipes & Information
-
The Ultimate Beef Jerky Marinade
-
Best Meat for Beef Jerky (+Video)
-
How to Make Ground Beef Jerky
How to make beef jerky in a smoker
Ingredients
Lean Meat
- 1 lb beef eye of round roast or venison
Marinade
- 1/4 cup soy sauce
- 1/4 cup cold water
- 2 tbsp brown sugar
- 2 tsp ground black pepper
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
Optional
- 1/4 tsp curing salt (Prague Powder #1)
Equipment
Instructions
- Trim all visible fat, wrap the beef, and partially freeze for 1–2 hours.
- While the meat chills, mix the soy sauce, water, brown sugar, black pepper, salt, garlic powder, and onion powder.
- Slice the meat about 1/4″ thick against the grain for an easier chew, or with the grain for chewier jerky. Alternatively, use a jerky slicer.
- Add the sliced beef to the marinade and refrigerate 8–24 hours.
- After marinating, drain excess marinade and pat strips dry with paper towels.
- Dry using a dehydrator, smoker, or oven. See the drying section above for smoker-specific details.
- Jerky is done when a cooled strip bends and cracks but does not break in half.
Pro Tips
- Any type of smoker will work; pellet smokers are easiest.
- Ensure smoke is clear/blue, not thick and white. White smoke can create off flavors.
- Let a test piece cool 5 minutes before checking doneness; it should bend and crack, not snap.
- Apple and hickory woods are excellent choices.
Nutrition
Let us know how it was!