Pit Boss Beef Jerky: Smoky, Tender Protein Snack

Gather around the grill: here’s a clear, practical guide to making smoked jerky on your Pit Boss that balances flavor and technique. I learned a few hard lessons the first time I tried—my initial batch turned out tougher than I expected—so this updated approach focuses on consistent slicing, a flavorful marinade, and low-and-slow smoking for tender, tasty results.

My First Attempt

On that first try I rushed the process and learned that jerky is more of a craft than a quick project. With proper slicing, a well-balanced marinade, and the right temperature control on the Pit Boss, you’ll get jerky that’s tender and full of smoke flavor instead of tough and dry.

How to Make Smoked Jerky on a Pit Boss

1. Prep Your Meat: Choose a lean cut such as top round, flank, or eye of round. Chill the meat in the freezer for about 30 minutes to firm it up, then slice thinly—about 1/4 inch—against the grain for the best texture.
2. Marinate: Mix a marinade with soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, and a touch of liquid smoke if desired. Coat the strips well and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
3. Set the Pit Boss: Preheat your Pit Boss to a steady low temperature, around 180°F to 200°F. A gentle, consistent temperature produces even drying and good smoke absorption.
4. Smoke the Strips: Arrange the strips in a single layer on the grill grates without them touching. Smoke for roughly 4–6 hours, checking periodically and flipping to promote even drying. The jerky is done when it’s firm but still slightly pliable.
5. Cool and Store: Remove the jerky and let it cool completely on a rack. Store in airtight containers or resealable bags once cooled. Properly dried and cooled jerky keeps best in a cool, dry place or the refrigerator for longer storage.

Which Wood or Pellets to Use

Choose pellets that complement rather than overpower the meat. Hickory and mesquite provide classic, robust smoke; cherry adds a touch of sweetness. Avoid overly strong or resinous woods that can create an unpleasant flavor.

Additional Tips

• Slice Consistently: Uniform thickness ensures even drying. Slightly thicker slices give a chewier result; thinner slices dry faster and are more brittle.
• Drying Time Varies: Factors like slice thickness, humidity, and grill temperature affect how long smoking takes. Plan for 4–6 hours but watch for the right texture.
• Experiment Carefully: Try different spice blends or add red pepper flakes for heat. Keep notes so you can reproduce your best batches.

Serving Suggestions

Smoked jerky is a versatile snack. Serve it with cheese and crackers, pair it with nuts and dried fruit for a trail mix, or enjoy it alone with a cold beverage. It’s great for hikes, road trips, or casual get-togethers.

Using Leftovers

Leftover jerky adds flavor and protein to many dishes: crumble it into salads or soups for a smoky crunch, chop and fold it into omelets or breakfast burritos, or rehydrate pieces briefly in broth to use in stews and sauces.

Making jerky on a Pit Boss is a rewarding process: a little planning and patience yields flavorful, long-lasting snacks. Follow the steps above, keep notes on what you like, and refine your technique with each batch.

Pit Boss Jerky

A straightforward Pit Boss jerky recipe for tender, flavorful bites—perfect for snacking and sharing.

Course Snack

Prep Time 14 minutes mins

Cook Time 5 hours hrs

Servings 8

Ingredients

• 2 pounds of lean beef such as top round or flank steak
• ½ cup soy sauce
• ¼ cup Worcestershire sauce
• 2 tablespoons brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon black pepper
• 1 teaspoon liquid smoke
• Optional: red pepper flakes for a spicy kick

Instructions

Prep Your Meat

• Place the beef in the freezer for about 30 minutes to firm it; this helps when slicing thin strips.
• Slice the chilled beef against the grain into uniform strips about 1/4 inch thick for even cooking.

Marinate Your Meat

• Combine soy sauce, Worcestershire, brown sugar, garlic powder, onion powder, black pepper, and liquid smoke in a bowl and stir until blended.
• Add the meat strips, toss to coat, and add red pepper flakes if you want heat.
• Cover and refrigerate for at least 4 hours or overnight for deeper flavor.

Fire Up Your Pit Boss

• Preheat the Pit Boss to 180°F–200°F for gentle, steady smoking.

Smoke ‘Em

• Remove excess marinade and arrange strips in a single layer on the grates, not touching.
• Smoke for about 4–6 hours until the jerky is firm but still pliable, flipping occasionally for even drying.

Cool and Store

• Let the jerky cool completely on a rack to finish drying and to avoid condensation in storage containers.
• Store cooled jerky in an airtight container or resealable bag. Refrigerate for longer shelf life if needed.