Beef Jerky Smoking Time
75–90°C (165–195°F)
3–5 hours • Internal: 71°C (160°F) before drying
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Thin strips (3mm) | 71°C (160°F) | 3–4 hours | Dries faster. Crispier result. |
| Standard strips (5mm) | 71°C (160°F) | 4–5 hours | Classic jerky texture. Chewy and flavourful. |
How to BBQ Beef Jerky
1
Choose lean beef: eye of round, top round, or flank steak. Freeze for 1–2 hours to make slicing easier.
2
Slice against the grain into 3–5mm strips. Uniform thickness is key for even drying.
3
Marinate in soy sauce, Worcestershire, garlic, onion powder, black pepper, and a touch of brown sugar for 12–24 hours.
4
Remove from marinade and pat dry. Arrange on smoker grates in a single layer without overlapping.
5
Set smoker to 75–90°C (165–195°F). Use hickory, mesquite, or oak for a bold smoke.
6
Smoke for 3–5 hours, checking after 3 hours. Jerky is done when it bends and cracks but doesn't snap in half.
7
Remove and cool completely on wire racks. It will firm up more as it cools.
8
Store in airtight bags or jars. Keeps for 1–2 weeks at room temperature, 3+ months refrigerated.
Pro Tips
- Always slice against the grain for jerky that's chewy but tearable, not stringy.
- Lean cuts are essential. Fat doesn't dehydrate and will cause the jerky to spoil faster.
- The bend test is your friend: done jerky bends and shows fibres, cracks a bit, but doesn't break clean.
- Too low a temperature and the jerky will dry before reaching safe internal temp. Keep above 75°C.
- Add chilli flakes or hot sauce to the marinade for a spicy kick.
Resting Time
Rest for Cool completely before storing after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to smoke beef jerky?
3–5 hours at 75–90°C (165–195°F), depending on thickness. Thin 3mm strips take 3–4 hours, standard 5mm strips take 4–5 hours.
What is the best cut of beef for jerky?
Eye of round, top round, and flank steak are the best — lean, affordable, and slice cleanly. Avoid fatty cuts.
How do you know when beef jerky is done?
It should bend and crack slightly without snapping in half. It will firm up more as it cools. Err on the side of slightly under-done — it will continue to dry.
What wood is best for beef jerky?
Hickory is the classic choice for a bold, traditional jerky flavour. Mesquite works for a more intense smoke. Cherry gives a milder, sweeter result.