A pellet smoker can make jerky with real wood smoke and no dehydrator. The trick is to start a little hotter so the meat gets safely to 160°F, then turn it down to dry. You get a deep, smoky flavor that's hard to match with liquid smoke.
The recipe
Ingredients
- 3 lb beef eye of round or top round, trimmed of all visible fat
- 2/3 cup low-sodium soy sauce
- 1/3 cup Worcestershire sauce
- 3 tbsp brown sugar
- 1 tbsp coarse black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional)
- Hickory, cherry or mesquite pellets
Steps
- Freeze the beef for 1–2 hours until firm, then slice it 1/8 to 1/4 inch thick. Try to keep every slice the same thickness.
- Whisk the soy sauce, Worcestershire, brown sugar, pepper, garlic powder, onion powder, paprika and red pepper flakes in a bowl.
- Put the beef in a zip-top bag with the marinade, press out the air and refrigerate 8–24 hours, turning the bag once.
- Drain the strips and pat them very dry with paper towels. Wet strips steam instead of drying.
- Lay the strips on wire racks or jerky racks in a single layer, with space between them for smoke and air to move.
- Fill the hopper with hickory, cherry or mesquite pellets and preheat the smoker to 200°F.
- Smoke the strips at 200°F until the thickest strip reads 160°F on an instant-read thermometer, usually 30–45 minutes. This is the USDA heat step, so check more than one strip.
- Once the strips reach 160°F, lower the smoker to 165–180°F. Prop the lid open a crack only if your smoker's manual says it's okay; otherwise leave it closed.
- Keep drying for another 2 1/2–4 hours, flipping the strips once, until a cooled piece bends and cracks without snapping.
- Blot off any oil, let the jerky cool completely and store it in an airtight bag or jar.
Why start at 200°F?
The USDA recommends heating beef jerky to 160°F before or at the start of drying. Many pellet smokers run at about 165–180°F on their lowest setting. At that heat, thin strips can dry out before the meat gets hot enough to be safe. Starting at 200°F brings the strips up to 160°F quickly. Then you drop the heat and let the smoker work like a dehydrator. Check the meat, not just the smoker display. A good meat thermometer is the only way to be sure.
Best wood
Hickory is the classic jerky flavor: strong and a little bacon-like. Cherry is milder and gives the jerky a deep red color. Mesquite is bold, so blend it with oak if you find it too sharp. Our pellet guide covers good brands for long, low cooks.
Tips for pellet smoker jerky
- Use racks. Strips laid right on the grates can stick and fall through.
- Rotate the racks halfway through. Most pellet smokers run hotter near the fire pot.
- Don't overcrowd. Air has to move around each strip.
- Turn on your smoker's "super smoke" mode during the low stage if it has one.
How to tell it's done
Pull a strip and let it cool for five minutes. It should bend and crack on the surface but not break. If it is still soft and floppy, give it 30 more minutes and test again.
Storage
Store the jerky in an airtight bag or jar. It keeps about 1–2 weeks at room temperature, 1–2 months in the fridge and up to a year frozen.
Gear for this recipe
- A pellet smoker that holds a low, steady temperature
- Jerky racks or wire cooling racks
- An instant-read thermometer for the 160°F check
Keep reading
The Best Fish for Smoking (and the Ones to Skip)
Which fish smoke best? Compare 18 fish by fat, flavor, best smoking style and wood, plus which lean fish to skip and how to smoke shellfish.
Beef Brisket Injection
A simple beef broth brisket injection that keeps the flat juicy, with how much to use per pound, where to inject and how to keep it safe.
Cajun Beef Jerky
Spicy Cajun beef jerky with a homemade Cajun rub, hot sauce and garlic, heated to the USDA 160°F before drying.