Beef Jerky on the Weber Smokey Mountain

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!)


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