Jerky in an Electric Smoker

Jerky in an Electric Smoker


This smoked Jerky in an Electric Smoker is a simple recipe with minimal ingredients that turns almost any meat into jerky. Marinated overnight in a sweet, savory and spicy mixture, it’s a ready-to-eat, protein packed go-to snack for hikers, campers and travelers. It needs no additional preparation and can be stored for months without refrigeration.

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Serves 1/2 pound of jerky
For the Jerky
pound meat
cups wood chips
For the Marinade
cup soy sauce
tablespoons Worcestershire sauce
tablespoons honey
tablespoon red pepper flakes
teaspoons onion powder
teaspoons garlic powder
teaspoon black pepper

Ingredient Tips

Lean Meat
You can make jerky using beef, pork, goat or lamb and game animals such as deer, bear, caribou and moose. The meat should be lean, cut thin (1/4 of an inch) and trimmed of all fat.


Marinate: 12-24 Hours, Prep: 20 Minutes, Cook: 2-3 Hours

Cutting against the grain of the meat, slice into strips 1" wide and 1/4” thick, removing all fat as you slice.


In a medium bowl or zip top bag, thoroughly mix soy sauce, Worcestershire sauce, honey, red pepper flakes, onion powder, garlic powder and black pepper. Add meat and marinate overnight in the refrigerator.


Fill the water pan with water and add your favorite wood chips to the smoker box. Set your smoker to 165°F.


When your smoker reaches 165°F, add meat slices. You can skewer the meat and hang the skewers from a rack or lay them flat.

Hot Tip: When placing the meat in your smoker, don’t overlap the meat. Use multiple racks to allow for space between the slices.

Smoke until the meat is firm, about 2-3 hours. If it’s floppy or limp, put it back in the smoker and keep checking. Cook time varies based on weather conditions and the thickness of meat slices.

Hot Tip: Check for doneness at the 2-hour mark, then every hour and more frequently as it gets closer to done. Remove slices as they are done to prevent overcooking.
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  • PJ | Dec 5, 2017

    I’m going to try this with deer. I’ll let you know how it’s turns out. Should be done in a week. Simple recipe with minimal ingredients. Plus I’m partial to honey since I raise bees!

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  • Jake | Dec 10, 2017

    Just put some. Venison jerky in now. Hopefully it turns out good. Added some brown sugar to the recipe. Going with hickory and pecan chips

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  • BigBear | Jan 5, 2018

    Just tried this recipe using a big Traeger. The marinade was fantastic and I smoked the jerky with a gourmet blend of Oak (50%), pecan and cherry wood. I left the meat in the marinade a full 24 hours. The result was the best jerky I have made to date. This will be my go-to recipe until I find one better! Thanks for sharing this!

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  • Mike | Apr 8, 2018

    I used this recipe and it turned out great I making tonight but using brown sugar instead of honey it's a really great recipe i like it better that a lot that I've tried in the past going with Jim bean chips tonight its definitely better than store bought jerky

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  • Hpyfrog1. | Aug 12, 2018

    The time is way to long. Mine was burned at 3 hours and 15 minutes. Look else where for an idea.

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  • Surfer Joe | Aug 18, 2018

    I use a vertical smoker that stays around 225-250, my jerky is cut into 1/8 thick strips and I never have to smoke it for more than 90 minutes, most batches are just a little over an hour and I only flip them once. Even at lower temps 165-190 it should not take 3 or 4 hours, use your eyes and fingers to see if it's done.

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  • Amazing. I use this recipe all the time and it gets rave reviews. brown sugar will dissolve better than the honey and make it a little bit sweeter as it does have a kick to it. If you burned it using this recipe, then you probably should just stick to hot dogs. | Aug 22, 2018

    I like to set my electric smoker 175 instead of the 165. I leave the vent all the way open if you're putting any type of water or apple juice or beer in the pan so the moisture escapes since you're trying to dehydrate it anyhow.

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  • Chelsea | Sep 3, 2018

    I add jalapeños to my batch and I loved the flavor all together. Smoked it for 4 hours and it was perfect

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  • A.K. | Dec 28, 2018

    Been using this recipe for over a year now. Even have the owner of an establishment in the British Virgin islands that wants me to start sending jerky to him to sell down there using this recipe. Everything depends on your cut of meat. Whether you use flank steak sirloin tip eye of round and the thickness of it.4 hours is a good starting point but a little on the high end. Start monitoring it around two hours or so. Leave your vent open if you put liquid in there as it will take longer.

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  • Edl | Dec 30, 2018

    I use High Mountain jerky seasoning from Academy, perfect blend of season and cure. If your smokin long and slow, cure is recommended. My deer jerky comes out great at 185 degrees for 3 hrs on Masterbuilt electric smoker. After 2 hrs I continue to check it.

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  • eagle23z | Jan 2, 2019

    Everything was delish. I followed the recipe exactly, adding my own pepper flakes for extra spiciness. I just got my smoker and this was the first thing I tried, 1 for 1 so far.

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  • JR | Jan 21, 2019

    For the inexperienced your cook time shall vary based on ambient temp. I use a Traeger Timberline so I can monitor my temps closer. Time also depends on the thickness of your jerky. I’ve always had cook time vary between 4-6hrs. After 2hrs I tend to check my smoker every hour. When it looks close I will check on it more often. Some pieces will also get done quicker so I just pull those as needed. I store them in a cold oven to dry on a cookie sheet.

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  • SmokeU | May 16, 2019

    @Hpyfrog1 How do you burn jerky at 165 degrees? Not possible. I'm thinking it was running hot and also might have had a lot of sugar in the marinade.

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  • Digital Smoker | Jul 9, 2019

    Tried jerky with my older gas smoker but was very hard to control temperature. Just got a new digital smoker so if you do not succeed try again! What’s the best cut of steak to use?

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    • Char-Broil | Jul 15, 2019

      Here's a great article on the Best Cuts of Beef for smoking - Enjoy

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  • Philbob | Sep 30, 2019

    I used a jerky shooter with ground venison and had it in the smoker for 3 1/2 hours, which I think was about 30 minutes to long. Will definitely be doing this again!

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  • Jewels | Oct 14, 2019

    Made my first batch of jerky using this recipe. Just got an electric smoker for my birthday this year. The only thing I would change on this recipe would be to possibly grind up the red pepper flakes. They seem to stick in clusters on the meat. I skewered my jerky pieces on wood Spears and had them hang from my grates in my smoker. I will certainly use this recipe again

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  • Snks | Oct 20, 2019

    How do you get the chips to smoke at recommendation 165 degrees. I set it at preheat per settings and reduced to 165 degrees and chips won’t smoke. What the heck?

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    • Char-Broil | Oct 21, 2019

      We're sorry to hear this. We value you as a Char-Broil customer and apologize for your frustration. We want you to enjoy using your electric smoker. Please follow this link ( to contact us or call 1-800-241-7548 and we will be able to best assist.

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  • Tim | Nov 10, 2019

    So i made jerky for the first time today, i thought followed all the instructions, 4 hours @165 degrees.the bottom rack turned out like charcoal,
    the top shelf was a little better but not much.. any suggestions..

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    • Char-Broil | Nov 12, 2019

      Hi Tim - We're sorry to hear that. Your cook time can vary based on ambient temp and the thickness of your jerky. Start monitoring it around 90 minutes and then every hour or so. When it looks like it’s getting close, check on it more often.

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  • Randy | Nov 18, 2019

    Is it correct to slice these with the grain? I always thought it was against it at about 1/4" thick and 1" wide......? Any advice is appreciated

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    • Char-Broil | Dec 3, 2019

      No Randy, you’re correct and we updated this recipe based on your feedback. Thanks!

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  • Johnny Mac | Dec 20, 2019

    Made this a month ago using London broil and Dale's instead of the Soy and Smoked it for about four hours on my charcoal smoker using Apple with a small amount of mesquite. My Teamster brothers went through four pounds in just a few hours. Tomorrow I am smoking four more using brown sugar instead of honey and a bit more sriracha. Should be delish.

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    • Char-Broil | Dec 20, 2019

      That sounds delish. Thanks for this tips. Enjoy!

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  • Mark | Feb 2, 2020

    This is a solid recipe. Perhaps my jerky is thicker but 4hrs at 165 has worked twice for me. Neighbors just showed up this last batch. Hey ? Did I smell your jerky lol

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    • Char-Broil | Feb 6, 2020

      And that's a solid recommendation. Thanks Mark!

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  • Mike | Feb 2, 2020

    Recipe turned out great. I used brown sugar instead of honey also heated up the marinade to melt sugar and chilled it before adding meat. Preheated my smoker and set to 165F. Had lots of smoke throughout cooking and I rotated racks from bottom to top every hour to cook more evenly. Total cooking was 3.25 hr.

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  • Skye | Mar 9, 2020

    I followed the directions to the TEE. Marinade smelled amazing. In the end it came out WAY to smoky. Couldn’t taste anything else. Some were burnt. Will make great dog treats though.

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  • Tony | Mar 31, 2020

    1st batch... i used the recipe. It turned out good but it took 4 hr with 1/2 slices.
    2nd batch ...replace brown sugar for honey and used teriyaki sauce instead of Worcester sauce. 1/4 slices <3 hrs
    Recommend stop adding smoke after 2 hrs or lightly smoke the full time; To prevent over smoking.
    Start watching after the second hr to prevent over cooking too. Heat was set at 170

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  • Why? | Jul 9, 2020

    Why does your cook time up top say 10?minutes but in the instructions says 2-3 hours ect?

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    • Char-Broil | Jul 13, 2020

      No excuse...other than human error. Thanks for letting us know!

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  • David | Aug 10, 2020

    Seems to me the meat should be cut with the grain. All commercial jerky seems to be cut this way. It also makes it easy to tear strips off of a wider piece.

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    • Char-Broil | Aug 26, 2020

      Hi David,

      It's really a matter of preference. Cutting against the grain creates slices that break up easily and are softer and easier to chew. Cutting with the grain creates slices with longer lengths of meat fibers that are chewier.

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  • BamaJim | Aug 14, 2020

    First a confession. I live in char broil's home town but used a different smoker because I needed a compact unit for my condo. That being said, this is the best jerky recipe I've tried. I took others advice and used dales sauce, brown sugar and ground red pepper. Omg, it's really amazing. My cook time was an hour since my units lowest temp is 225. You can't go wrong.

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    • Char-Broil | Aug 26, 2020

      Ha Ha! We won't hold it against you, Jim. Glad you liked it!

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  • meatNoob | Sep 4, 2020

    Used a recipe similar to this prior to getting a smoker. I added about a tsp of cayenne pepper for a kick and would make it in my oven. I’m excited to try this out with my smoker!

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  • C-Daddy | Sep 22, 2020

    I used this recipe with one small addition. I added 2 teaspoons of Sriracha for some added heat. Loved it! Its a delayed release of the heat and it builds up as you eat it.

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