Classic Smoked Beef Jerky
By Robert P. Anderson · US & Metric Measurements · Ready in 24 hr 20 min
Classic Smoked Beef Jerky layers beef eye of round or top round, soy sauce, worcestershire sauce with clean hardwood smoke at 160°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 24.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Ingredients (9)
Tap an ingredient to check it off while you shop or cook.
Helpful tools for making Classic Smoked Beef Jerky:
- → Wireless Leave-In Meat Thermometer Probe
- → Pit Boss 100% All-Natural Hardwood Pellets (40 lb)
- → Pink Butcher Paper Roll for Brisket Wrapping
- → 12-Inch Stainless Pellet Smoke Tube (Extra Smoke)
- → Heat-Resistant BBQ Gloves & Shredder Claws
As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Preheat your Pit Boss with the lid closed for 15–20 minutes until thin blue smoke appears before putting Classic Smoked Beef Jerky on the grates.
- ✓Cook to internal temperature rather than the clock alone (target smoker setting 160°F), using a calibrated leave-in meat probe in the thickest part.
- ✓Rest cooked meats loosely tented in butcher paper or foil for 10–20 minutes so the juices redistribute before carving.
🧊 Storage, Freezing & Safe Reheating
Cool leftovers within 2 hours and store in an airtight container in the refrigerator for 3–4 days, or freeze for up to 2 months. Reheat gently until steaming hot (165°F internal temperature).
Frequently Asked Questions
What wood pellets work best for Classic Smoked Beef Jerky on a Pit Boss?
A competition blend (maple, hickory, and cherry) is a reliable all-rounder; use fruitwoods like apple or cherry for poultry, pork, and fish, or stronger hickory and oak for beef and rich game-day dishes.
How do I know when Classic Smoked Beef Jerky is done smoking?
Always verify with an instant-read digital thermometer in the thickest part of the food: USDA safe minimums are 165°F for poultry, 145°F with a 3-minute rest for whole cuts of pork or beef, and 195–203°F for probe-tender brisket or pulled pork.
📖 More Recipes from Pit Boss Smoker Cookbook for Beginners
Adapted from Pit Boss Smoker Cookbook for Beginners by Robert P. Anderson. Explore all 160 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Robert P. Anderson
Adapted from Pit Boss Smoker Cookbook for Beginners and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
More Pit Boss Smoker Cookbook for Beginners Recipes You Might Like
Smoked BBQ Beef Burnt Ends
Smoked BBQ Beef Burnt Ends layers beef chuck roast or brisket point, bbq rub, bbq sauce with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 5.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Hickory-Smoked Beef Ribs
Hickory-Smoked Beef Ribs layers beef short ribs, kosher salt, black pepper with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 8.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Beef Back Ribs with Dry Rub
Smoked Beef Back Ribs with Dry Rub layers 2 racks of beef back ribs, kosher salt, paprika with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 6.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Beef Tenderloin Medallions
Smoked Beef Tenderloin Medallions layers beef tenderloin, olive oil, balsamic vinegar with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 2.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Smoked Stuffed Beef Roll
Smoked Stuffed Beef Roll layers flank or skirt steak, spinach, roasted red peppers with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 3.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Korean BBQ Smoked Beef Ribs
Korean BBQ Smoked Beef Ribs layers beef short ribs, soy sauce, brown sugar with clean hardwood smoke at 250°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 12.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.