Here’s how you make killer beef jerky on the Weber Smokey Mountain cooker. If jerky is your favorite snack, then you’re gonna love this.
- 4 lbs Flank Steak or Top Round
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1.5 tsp Cayenne pepper
- 2 tsp Chipotle pepper
- 2 tsp Red pepper flakes
- 2 tsp Cracked black pepper
- 1 tsp Salt
- 1 Cup Soy sauce
- 2 Cups Worchestershire sauce
- 1/2 Cup Agave nectar (or honey)
- Fresh Cracked black pepper
Beef Jerky on the Weber Smokey Mountain
First up, get some flank steak or top round beef. The quality of the meat will make a difference, but this is beef jerky – not a beef steak. So take that into account.
Once you have your meat sliced and prepared, place it in a large enough container to brine it.
Then it’s time to brine: add all of the spices, as listed in the ingredients list. Also pour in the sauces listed above, plus 1 cup of water. Finally, add the Agave nectar or honey (heat it up a little beforehand).
Mix everything together to get the meat slices coated evenly, then seal the container and let it sit in the fridge overnight (12 hours) to marinate.
Once this is done, remove the beef from the brine and pat the strips dry with paper towels.
Have your Weber Smokey Mountain preheated to 175ºF. Arrange the strips of meat on the pit so that they don’t overlap, although it’s ok if they touch. Season one last time with ground black pepper.
Cook to your desired doneness. It should take around ~6 hours in most environments.
Once the beef jerky is done, remove it from the pit and let it cool for 1 hour at least. Store in the fridge for 5-6 weeks, or at room temperature for 3-4 weeks (assuming it lasts that long!)
Enjoy!
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Hello: Being relatively new to this forum of like-minded aficionados of great beef jerky, the questions I have are about the written directions that were given, or lack thereof, i.e., what is the difference between a “nice” flank steak & a not so nice flank steak and what was used in this recipe, flank steak or top round and just what was the weight of the meat that was bought?
Who sliced the meat, your butcher or you and at what thickness and what did you mean by “prepared” (meat)?
You mentioned “brine” but nothing more was said of it so what were the contents of your brine?
Your paragraphs 3 & 4 seem to be in conflict with each other and are very confusing as you certainly DON’T add the mixed spices or pour the sauces or 1 cup of water into the brining beef, right, so I think you should take the best parts of paragraphs 3 & 4 and put them together into just one paragraph and dump the remaining redundancies into the you know what and lay off the doy-doy & cocktails when you’re writing the instructions!
How much are those Weber’s anyway but I’m going to try the very same thing on my Traeger this coming weekend here on the shores of the biggest freshwater lake in NorCal!
Finally, I didn’t get your name but thanks for the recipe and I’ll see what I can do in recreating it on my smokin’ MoFo!
Thanks much, Bob Stack
I’ve not tried this recipe (yet) but wondering if anyone here has? If so, did the jerky turn out soft & chewy or hard and brittle? It’s a softer, chewier jerky I’m looking to make, not the kind that breaks your teeth to eat it.