Making beef jerky in a smoker is, in my view, the best way to prepare it. Instead of adding liquid smoke, the wood you choose naturally infuses the meat with deep, authentic flavor.
This method is close to how jerky was made historically. You also get to spend time outdoors, enjoy a drink, and tend a smoking box — which is part of the fun.
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🥩 Choosing and slicing the meat
Begin with a lean cut of meat. For this recipe I use a beef eye of round roast. Trim all visible fat — fat shortens shelf life and can cause spoilage, so remove as much as possible.
Partially freeze the roast for 1–2 hours, wrapped in plastic, to make slicing easier and more consistent. A very sharp knife can also cut thin, even slices without freezing. Slice against the grain about 1/8″–1/4″ for a tender chew, or slice with the grain for a chewier texture.
You can also use a jerky slicer if you prefer consistent strips without freezing. A slicer ensures uniform thickness so the strips dry evenly, which is useful when making large batches.
🧂 Marinating the meat
Mix your marinade and make sure the beef strips are evenly coated. This particular recipe highlights black pepper. Combine all marinade ingredients, place the sliced beef in the mixture, and refrigerate for 6–24 hours so the flavors penetrate the meat.
♨️ Prepping the smoker
Line the drip pan with aluminum foil to simplify cleanup. Also place a small piece of foil above the heating element if needed, leaving room for airflow. These quick steps save time and keep the smoker cleaner after drying.
⏲️ Drying the jerky
Drain and pat the marinated strips dry on paper towels to remove excess marinade. You can lay the pieces across metal racks or hang them using toothpicks. If hanging, pierce one end of each strip with a toothpick so it can suspend freely.
Set the top rack in the highest slot of the smoker and hang or lay out the strips. For electric smokers, start by opening the top vent fully and drying at 170°F for about 1½ hours. If you soaked the meat in a wet marinade, do not add water to the water pan during this step; if you used a dry rub, a little water or vinegar in the pan can help.
Increase the temperature to 180–200°F and add a handful of soaked wood chips for flavor. Soak chips for 10–15 minutes before adding. Smoke until the wood chips stop producing smoke, usually 30–60 minutes. Aim for a thin blue smoke — thick white smoke indicates incomplete combustion and can cause bitter flavors; if you see white smoke, raise the temperature.
After smoking for 30–60 minutes, lower the smoker to 160°F and stop adding wood. Too much smoke will overpower the jerky. Leaving the wood tray door slightly open after the chips finish burning helps airflow and speeds drying.
🍽 Pellet Smoker
If using a pellet smoker, set it to 200°F and place the strips on the grill grates. Pellet smokers often finish jerky faster — typically 3–5 hours — so begin checking for doneness around three hours.
🌡️ How to determine when it’s finished drying
Finish drying at 160°F until the jerky bends and cracks but does not snap in two. Remove a strip periodically, let it cool for 5–10 minutes, then bend it. When it bends and develops small cracks without breaking, it’s done. White fibers visible in the meat are another sign that drying is complete.
Total drying time typically ranges from 5 to 10 hours depending on strip thickness and smoker type. With a typical electric smoker, expect 6–8 hours. Stop a bit earlier than you think to avoid over-drying — jerky can become too brittle if left in too long. Leaving the wood tray door slightly open and the top vent fully open helps airflow and shortens drying time.
That’s it — your smoked beef jerky is ready. Let it cool, store properly, and enjoy. Share how your batch turned out!
👨🏻🍳 Pro Tips
- A pellet smoker is generally the easiest option for jerky.
- Hickory and apple wood chips provide excellent complementary flavors.
- If the smoke is thick and white, 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.
No, flipping is not necessary.
Around 200°F for initial smoking, then finish drying at 160°F.
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 visible fat, wrap the beef, and partially freeze for 1–2 hours.
- While frozen, mix the soy sauce, water, brown sugar, black pepper, sea salt, garlic powder, and onion powder.
- Slice the meat 1/4″ against the grain for a tender jerky. Use a jerky slicer if you prefer.
- Marinate the sliced beef in the refrigerator for 8–24 hours.
- Remove the meat, drain excess marinade, and pat the strips dry with paper towels.
- Dry the strips in a dehydrator, smoker, or oven following the drying guidance above.
- The jerky is ready when it bends and cracks but does not break in half.
Pro Tips
- Any type of smoker will work.
- A clear blue smoke is ideal; white smoke can affect flavor negatively.
- When testing, let a sample cool for 5 minutes before bending to check doneness.
- Apple and hickory are excellent wood choices.