How To Make Beef Jerky On A Pit Boss Smoker: Full Guide

Last Updated on September 14, 2024 by Shari Mason

Love beef jerky? **Make it yourself**! With a Pit Boss smoker, getting that perfect smoky taste and chewy texture is easy as pie.

Here is the step-by-step guide on how to make beef jerky on a Pit Boss smoker so you can enjoy this savory treat right from your backyard.

6 Steps to Make Beef Jerky on a Pit Boss Smoker

1. Gather Everything You Will Need 

To make beef jerky on a pellet grill, gather lean meat, marinade, curing salt, and essential tools like a sharp knife, cutting board, tongs, and thermometer [1].

The most crucial equipment is the pellet grill, which gives your jerky a smoky flavor. 

Use the most popular cuts of lean meat and marinate them in a ziplock bag with Worcestershire sauce, 1 cup soy sauce, brown sugar, salt, garlic powder, and black pepper for the perfect recipe.

Follow different recipes for a mouth-watering jerky experience

2. Prepare & Marinate Your Flank Steak

Flank steak is the top pick for jerky making due to its rich taste and slight texture. To prepare, slice the lean cut against the grain and remove any visible fat. 

Mix a marinade of kosher salt, black pepper, brown sugar, garlic powder, Worcestershire sauce, and a cup of soy sauce. Dry with a paper towel and coat the strips evenly to marinate. 

In a ziplock bag, place the marinated meat in the refrigerator for a few hours or overnight for better marinade infusion. 

3. Fire up your Pit Boss Smoker

To grill beef jerky on a smoker, fire up the grill to 160-180°F. Use a jerky rack or place marinated meat strips directly on the grates. 

Cook for a few hours, occasionally flipping, until you achieve the desired texture and smokiness. Use London broil without all the fat and experiment with different pellets.

4. Arrange the Meat on the Smoker Grate

In cooking delicious jerky, place prepared meat in a single layer on the smoker grate. Leave enough space between each piece to allow for even cooking and proper smoke and heat circulation.

5. Smoke Until Dry But Chewy

For perfectly grilled beef jerky, smoke the meat until it’s chewy but dry. The process duration varies based on meat thickness and grill temperature. 

“I’ve always been obsessed with beef jerky.”

– Elizabeth Hurley, Actress

Use different pellets for added taste, and cook on grill grates for best results.

6. Transfer to Resealable Bag & Let it Rest

Afterward, cool the beef eye before serving. Airtight container like a resealable bag in a cool, dry place extends jerky shelf life to several weeks. 

Tips & Tricks When Making Beef Jerky on a Pellet Grill 

• Flank steak is recommended for beef jerky.
• Monitor the internal temperature of the meat to ensure it’s cooked thoroughly.
• Search for different marinades to find the perfect homemade jerky recipe.
• Dry the beef with paper towels before marinating.
• Marinate with enough salt and pepper for a different flavor.
• Place in a bag and refrigerate while marinating before grilling. 
• Cook the meat in a pellet smoker for consistency and even smoke. 
• Let the jerky cool in the refrigerator before packaging to prevent moisture buildup. 
• Avoid making the jerky too salty by adjusting the seasoning to your preference.

FAQs

Let’s Sum It Up 

Making beef jerky on a Pit Boss grill is a great way to achieve delicious and flavorful homemade jerky. With the right ingredients, techniques, and tools, you can easily create a batch of tasty jerky that will impress your family and friends. 

Remember to slice your beef thinly, marinate it for several hours, and smoke it at a low temperature for a few hours until it is fully dried. And if you have leftover jerky, you can store it in the freezer for future snacking. 

References:

1. https://ohioline.osu.edu/factsheet/hyg-5362
2. https://nchfp.uga.edu/how/dry/jerky.html