Welcome, fellow food lovers! If you enjoy rich, smoky flavors and satisfying snacks, this Pit Boss beef jerky recipe is for you. Making jerky on a Pit Boss smoker gives you control over texture and smoke intensity, producing tender, flavorful strips that keep well and travel easily.
How To Make The Best Pit Boss Beef Jerky
Making beef jerky on a Pit Boss smoker is straightforward and rewarding. Below is a concise overview of the process followed by detailed instructions in the recipe card.
- Slice the Beef: Choose a lean cut such as top round or flank steak. Chill briefly in the freezer for easier slicing, then cut into thin, even strips against the grain for a tender chew.
- Marinate: Combine soy sauce, Worcestershire sauce, liquid smoke, minced garlic, brown sugar, black pepper, onion powder, and a pinch of cayenne. Marinate the meat in the refrigerator for at least 4 hours, preferably overnight.
- Preheat the Smoker: Set the Pit Boss to a low temperature (about 160–180°F / 70–80°C). Use hickory or mesquite pellets for a classic jerky smoke profile.
- Smoke the Strips: Drain and pat the marinated strips dry, then arrange them on the smoker grates without overlapping. Smoke low and slow for about 4–6 hours, monitoring doneness.
- Test and Store: Jerky should be firm and pliable, not brittle. Check internal temperature on thick pieces (around 160°F / 71°C). Cool completely, then store in an airtight container or resealable bag.
What Cut Should I Use?
Lean cuts are best for jerky because they dry evenly and offer a satisfying chew. Top round and flank steak are excellent choices—they’re affordable, lean, and absorb marinades well. Trim visible fat before slicing to improve shelf life and texture.
Which Wood or Pellets to Use
Hickory and mesquite are popular for beef jerky. Hickory gives a robust, slightly sweet smoke, while mesquite delivers a bolder, earthier profile. Either works well; you can also blend them to balance intensity.
How to Know When It’s Fully Cooked
Proper jerky is dehydrated but still pliable. A good test is to bend a strip: it should crack slightly but remain flexible and not snap in half. For safety, use a meat thermometer—aim for about 160°F (71°C) for the thickest pieces.
How to Store
Let the jerky cool completely before storing. Keep it in an airtight container or resealable bag at room temperature for short-term use (a week or two) or refrigerate for longer storage. For extended shelf life, freeze in sealed bags.
Thanks for joining this jerky guide. With a little patience and the right technique, your Pit Boss smoker can turn simple lean beef into a smoky, protein-packed snack. Fire up the smoker, slice the meat thin, marinate well, and enjoy the results.
OTHER RECIPES YOU’LL LOVE
- Pit Boss Whole Chicken
- Pit Boss Tri Tip
- Pit Boss Chicken Thighs
- Pit Boss Pork Chops
- Pit Boss Pork Loin
Pit Boss Beef Jerky
Equipment
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Sharp knife
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Cutting board
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Large resealable plastic bag or airtight container
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Pit Boss Smoker
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Wood pellets (hickory or mesquite recommended)
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Meat thermometer
Ingredients
- 2 pounds lean beef top round or flank steak
- ½ cup soy sauce
- ¼ cup Worcestershire sauce
- 1 tablespoon liquid smoke
- 2 cloves garlic minced
- 2 tablespoons brown sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper adjust to taste for spiciness
Instructions
Preparing the Meat
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Place the beef in the freezer for about an hour to firm it up for easier, thinner slicing.
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Remove the beef and slice against the grain into strips about 1/8 to 1/4 inch thick, keeping slices uniform for even drying.
Marinating the Beef
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Combine soy sauce, Worcestershire, liquid smoke, minced garlic, brown sugar, black pepper, onion powder, and cayenne. Stir until sugar dissolves.
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Place strips in a resealable bag or airtight container and pour in the marinade, ensuring even coating. Seal and shake to distribute flavors.
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Refrigerate at least 4 hours; overnight yields the best flavor penetration.
Preheat the Smoker
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Preheat the Pit Boss to 160–180°F (70–80°C) following the manufacturer’s guidelines. Low and slow is the recommended approach for jerky.
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Drain the marinated strips and pat them dry with paper towels. Discard the excess marinade.
Smoking the Jerky
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Load the smoker with hickory or mesquite pellets. Arrange the beef strips on the grates without overlapping to allow even smoke circulation.
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Close the smoker and smoke for 4–6 hours, checking around 4 hours for texture. Maintain a steady temperature in the target range.
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Use a meat thermometer on the thickest pieces; an internal temperature near 160°F (71°C) indicates doneness.
Cool and Store
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Remove jerky from the smoker and cool completely on a wire rack to avoid condensation inside storage containers.
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Store cooled jerky in an airtight container or resealable bag. Keep refrigerated for extended freshness or freeze for long-term storage.