If you love Beef Jerky, then this Smoked Beef Jerky is for you. Simple steps creates delicious jerky that everyone will love.
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My kids love beef jerky and now I can make their favorite snack at home. This smoking recipe infuses the beef with tons of flavor with the wood chips of your choice.
We love prepare this jerky to enjoy throughout the week. You may even like to make this Smoked Jalapeno Poppers for another easy side dish or appetizer.
Table of Contents
Why Make This Recipe?
We love using our smoker for many different recipes. The smoker does all the work with these simple steps. The simple beef jerky marinade gives the steak so much flavor and is easy to make.
This jerky comes our flavorful and not overly chewy. Making this jerky at home from scratch taste so much better than store bought jerky.
What is the Best Steak to Use?
If you decide to make this beef jerky recipe, make sure to choose a lean cut of meat. Round steak is a great option, but you can also use flank steak, eye of round roast, or sirloin tip.
Ingredients
- Round Steak
- Low Sodium Soy Sauce
- Worcestershire Sauce
- Brown Sugar
- Paprika
- Garlic Salt
- Onion Powder
- Salt
- Black Pepper
Scroll to the bottom of the post for the full recipe and ingredients in the recipe card.
Variations Ideas
The marinade seasoning can be changed to what you prefer. Here are some delicious addition to the marinade.
- Honey
- Red Pepper Flakes
- Garlic Powder
- Liquid Smoke
Step by Step Instructions
Step 1 – Slice the round steak against the grain is approximately ¼ inch thick slices.
Step 2 – Mix all the remaining ingredients together in a large bowl. Add the sliced beef to the marinade ingredients. Make sure that the beef is completely covered. Allow the beef to marinade overnight in the refrigerator.
Step 3 – The next day, preheat your smoker to 150-180 degrees Fahrenheit. Remove the steak from the marinade and gently dry it with paper towels.
Step 4 – Place the beef in the smoker on grill grates and smoke for 2 hours-3 hours. You will know that the beef is done because when you pick it up the beef will not bend. Remove the beef from the smoker. Allow it to come to room temperature. Then the smoker is ready to enjoy!
Recipe Tips
- Slicing Meat – To prepare your beef jerky, slice the beef with very sharp knife about ¼ inch thick. We recommend slicing about the same size so that it cooks evenly.
- Marinade – Combine the marinade ingredients together and allow the steak to marinate overnight. Make sure the beef is completely covered with marinade before placing in the fridge.
- Smoking Meat – Before placing the meat strips in the smoker, make sure to dry with paper towel to remove excess marinade. You will place the meat directly on the grill racks for the best flavor.
- Cooling Racks – Once you remove the beef strips from the smoker allow to cool to room temperature. Then the jerky is ready to serve and enjoy.
Frequently Asked Questions
Refrigerate any leftovers in an airtight container for up to 1-2 weeks.
Cooking time will vary but the beef jerky is ready when you pick up the beef strips and they do not bend.
There is no need to flip the beef strips while cooking.
Feel free to use the wood chips that you prefer. You can use pecan, oak, or hickory wood chips.
For the best results, we recommend preheating smoker to about 150 degrees to 180 degrees. It is best to smoke meat at a low temperature.
More Easy Smoker Recipes
We love hearing from you. If you make smoked beef jerky recipe, please leave us a comment or star review.
Smoked Beef Jerky
Ingredients
- 3 pounds Round Steak
- 1/2 cup Soy Sauce
- 1/2 cup Worcestershire sauce
- 1/4 cup Brown Sugar
- 2 teaspoons Paprika
- 2 teaspoon Garlic Salt
- 2 teaspoons Onion Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Slice the round steak against the grain is approximately ¼ inch thick slices.
- Mix all the remaining ingredients together in a large bowl.
- Add the sliced beef to the marinade ingredients. Make sure that the beef is completely covered. Allow the beef to marinade overnight in the refrigerator.
- The next day, preheat your smoker to 150-180 degrees Fahrenheit.
- Remove the steak from the marinade and gently dry it with paper towels.
- Place the beef in the smoker and smoke for 2 hours-3 hours. You will know that the beef is done because when you pick it up the beef will not bend.
- Remove the beef from the smoker. Allow it to come to room temperature. Then the smoker is ready to enjoy!
Recipe Notes
Nutrition Facts
