When you’re craving beef jerky recipe for Masterbuilt smoker, this method transforms tough cuts into tender, smoky strips that rival store-bought—only better. The Masterbuilt’s precision temperature control ensures even cooking, while the slow smoke infusion creates that unmistakable depth.
I perfected this after years of experimenting with different cuts and wood blends, and it never fails to deliver restaurant-quality results at home.
The key to success lies in proper preparation and smoking technique. Start with high-quality beef, trimmed and sliced thinly against the grain for maximum tenderness. The Masterbuilt’s ability to maintain a steady 180°F temperature throughout the 4-hour process ensures the jerky cooks evenly without drying out prematurely.
Using hickory or cherry wood chips adds that classic smoky flavor without overpowering the beef’s natural taste.
By the end, you’ll have perfectly tender, chewy jerky with a deep smoky aroma that fills your kitchen. The slow cook ensures the meat stays moist while developing that satisfying snap. This method also allows for flavor variations—try adding a spicy rub or sweet glaze for customization.
The Masterbuilt’s versatility makes it ideal for jerky, unlike traditional grills or ovens that struggle with consistent low-and-slow cooking.
Once smoked, let the jerky rest and dry completely to prevent sogginess. Store in airtight containers for up to a month, or vacuum-seal for long-term storage. Whether you’re prepping for a road trip or just craving a smoky snack, this recipe delivers professional-quality results every time. Let’s get started!
Ingredients for beef jerky recipe for masterbuilt smoker
High-quality beef, precise smoking, and expert marinade create restaurant-quality jerky at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Flank Steak 🥩 | 3 lb | Trimmed of fat and sliced thin against grain |
| Hickory Wood Chips 🌳 | 1 ½ cups | Soaked in water for 30 minutes |
| Cherry Wood Chips 🍒 | 1 cup | Soaked in water for 30 minutes |
| Brown Sugar 🍚 | ½ cup | For sweetness and moisture retention |
| Smoked Paprika 🌶️ | 2 tbsp | For depth of flavor |
| Garlic Powder 🧄 | 1 tbsp | For aromatic complexity |
| Onion Powder 🧅 | 1 tbsp | For savory balance |
| Black Pepper 🌶️ | 1 tbsp | Freshly ground for optimal flavor |
| Ground Cumin 🌿 | 1 tbsp | For earthy warmth |
| Chili Powder 🔥 | 1 tbsp | For heat and color |
| Salt 🧂 | 1 tbsp | Kosher or sea salt preferred |
| Worcestershire Sauce 🍶 | 1 tbsp | For umami depth |
| Apple Cider Vinegar 🍎 | 2 tbsp | For tenderizing and tang |
| Beef Broth 🥩 | 1 cup | Low-sodium for control |
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The foundation of exceptional jerky begins with flank steak, a cut renowned for its tenderness when sliced thinly against the grain. Professional butchers often pre-slice this cut, but if using whole, trim all visible fat and slice into 1/4-inch strips. For optimal results, source from Whole Foods or local specialty markets where cuts are consistently high-quality. The Masterbuilt’s precision ensures even cooking, but the beef’s quality remains the most critical factor—avoid pre-cut jerky-grade beef as it lacks the necessary marbling for tenderness. Store untrimmed steaks in the freezer for up to 3 months to maintain freshness.
Wood chips are non-negotiable for authentic smoky flavor. Hickory provides classic depth while cherry adds subtle sweetness, creating a balanced profile. Soak both varieties in water for 30 minutes to prevent flare-ups. For spice variations, substitute cayenne for chili powder or add 1 tbsp of cocoa powder for a chocolate jerky twist. The Worcestershire sauce and apple cider vinegar combination tenderizes while adding umami complexity—do not skip these as they’re essential for that restaurant-quality snap. Brown sugar can be reduced to 0.25 cup if preferred, though it enhances moisture retention significantly.
After smoking, jerky must dry thoroughly to prevent spoilage. Hang strips on a rack in a well-ventilated area for 6-12 hours or use a dehydrator at 160°F for 4-5 hours. Store in airtight containers lined with parchment paper to absorb excess moisture. For long-term storage, vacuum-seal within 1 week for up to 6 months at room temperature. The Masterbuilt’s post-smoke residual heat helps initiate drying, but additional time is required for complete dehydration. Always label containers with date—jerky loses quality after 1 month if not properly preserved.
Why You’ll Love This Recipe
- Masterbuilt Magic: I set this jerky on my Masterbuilt smoker and forget about it for hours—no babysitting required. The flank steak is sliced just thin enough to cook through evenly, and the wood chips (hickory and cherry) soak for 30 minutes so they smoke steadily without burning. No flaming-up disasters here.
- Sweet & Smoky Balance: The brown sugar and smoked paprika on this recipe don’t just add flavor—they keep the jerky moist while caramelizing just enough to give it that perfect chew. The cherry wood chips add a fruity depth that pairs amazingly with the hickory’s classic smokiness. Honestly, the first bite is like a smoky hug.
- Campfire to Camping Gear: Pack this jerky in your cooler for tailgates, hiking trips, or even a quick lunch at the office. It’s the kind of snack that disappears fast—no wrappers, no mess. My kids love it as a post-soccer-practice snack, and my husband keeps it in his gym bag for post-workout protein. Zero guilt, all satisfaction.
- Budget-Friendly Protein: Three pounds of flank steak is cheaper than most pre-packaged jerky, and you’re using every scrap of flavor from the spices (garlic powder, cumin, chili powder) and marinade (Worcestershire + vinegar). Leftovers? Freeze half for later—it keeps for months without drying out. My secret weapon for feeding a crowd without breaking the bank.
Step-by-step instructions for smoked beef jerky on a Masterbuilt smoker
Transforming lean flank steak into perfectly tender jerky requires precision timing and flavor balance.
Prepare the Meat and Dry Rub
Begin by trimming all visible fat from the 3 lb flank steak using a sharp boning knife. The goal is to remove as much fat as possible while preserving the meat’s natural moisture. Slice the steak thinly against the grain into strips approximately ¼-inch thick. This cutting technique ensures maximum tenderness in the finished jerky.
In a medium bowl, combine the ½ cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp black pepper, 1 tbsp ground cumin, 1 tbsp chili powder, and 1 tbsp salt. Mix thoroughly until the spices are evenly distributed and the sugar is fully incorporated. This dry rub will create a flavorful crust while helping to retain moisture during smoking.
Coat each slice of flank steak evenly with the dry rub mixture, pressing gently to ensure adherence. Place the coated meat on a wire rack set over a baking sheet and refrigerate for at least 2 hours. This step allows the rub to penetrate the meat and develop deeper flavor.
Set Up the Masterbuilt Smoker
While the meat marinates, prepare the Masterbuilt smoker by soaking the 1½ cups hickory wood chips and 1 cup cherry wood chips in water for 30 minutes. This soaking prevents them from burning too quickly and produces more smoke. Drain the wood chips before adding them to the smoker.
Set the smoker temperature to 185°F and allow it to preheat for 15 minutes. This lower temperature is crucial for achieving tender jerky without drying out the meat. Once the smoker reaches the target temperature and you see steady blue smoke, you’re ready to begin smoking.
Arrange the wire rack holding the rubbed meat directly over the water pan in the smoker. The water pan helps maintain humidity, which is essential for preventing the jerky from becoming brittle. Place the meat strips in a single layer, ensuring they don’t overlap to allow proper smoke circulation.
Smoke the Jerky to Perfection
Smoke the beef strips for 3 to 4 hours, maintaining a consistent temperature of 185°F. The smoking process should be slow and steady—resist the temptation to increase the heat. You’ll know the jerky is properly smoked when it reaches an internal temperature of 160°F and the edges begin to curl slightly.
After the initial smoking period, remove the jerky from the smoker and let it cool completely on a clean surface. This cooling step is essential for preventing the jerky from becoming chewy. While the meat cools, prepare the marinade by combining the 1 tbsp Worcestershire sauce, 2 tbsp apple cider vinegar, and 1 cup beef broth in a small bowl.
Once the jerky is completely cool to the touch, brush each piece lightly with the marinade mixture. This step adds an extra layer of flavor and helps to maintain moisture. Return the jerky to the smoker and smoke for an additional 30 minutes at the same temperature to allow the marinade to set.
Cool and Store for Maximum Shelf Life
Remove the jerky from the smoker and allow it to cool completely at room temperature. This final cooling step is critical for achieving the proper texture. Once cooled, transfer the jerky to an airtight container or resealable plastic bag. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
The finished jerky should be tender, slightly chewy, and infused with smoky flavor. Each piece should hold its shape while remaining flexible. If the jerky appears too dry after cooling, lightly brush with a mixture of equal parts beef broth and apple cider vinegar before storing.
Pro Tips For Making Beef Jerky Recipe For Masterbuilt Smoker
- Trim Like a Pro: I learned this the hard way—skipping the fat trim makes your jerky greasy and uneven. Use a sharp boning knife to slice against the grain into ¼-inch strips, and don’t rush. The thinner and more uniform, the faster and more evenly it smokes.
- Soak Wood Chips Right: Thirty minutes in water isn’t just a suggestion—it’s non-negotiable for steady smoke. Drain them well before adding to the Masterbuilt, or you’ll end up with a wet, smoldering mess instead of that sweet blue cloud. Trust me, your jerky will thank you.
- Don’t Crowd the Rack: Overlapping strips traps steam and turns your jerky into sad, chewy rubber. Space them out like you’re arranging poker chips—single layer, no touching. Airflow is everything at 185°F, and this is how you get that perfect curl at the edges.
- Brush After Cooling: I used to slap that Worcestershire-apple cider mix on hot jerky, and it’d just pool like sad, runny sauce. Wait until the pieces are completely cool to the touch, then give them a light, even coat. The extra 30 minutes in the smoker seals the flavor in—no more sticky fingers or wasted marinade.
Perfect pairings for beef jerky recipe for masterbuilt smoker
Crunchy Snack Pairings
Pair your smoky beef jerky with buttery popcorn tossed in Penzeys Hot Honey for a sweet-spicy contrast. The Masterbuilt’s smoky depth complements the caramelized honey perfectly—just toss 1 cup popcorn kernels with 2 tbsp hot honey and ½ tsp smoked paprika while popping.
This combo makes for an ideal movie-night snack. 🍿
Cheese & Charcuterie
Create a balanced charcuterie board by pairing jerky with aged cheddar cubes and fig jam. The sharpness of the cheese cuts through the smoky richness, while the fig jam adds a fruity tang.
I always include crackers from the local farmers market for texture contrast—nothing beats that first bite of jerky with a crisp cracker. 🧀
Beer & Brew Pairings
A cold Belgian-style witbier like Leffe Blonde cleanses your palate between jerky bites. The citrusy notes and coriander in the beer balance the smoky, sweet jerky flavors beautifully. For a craft beer lover, try a hazy IPA—the piney hops cut through the fat without overwhelming the smoky depth. 🍺
Sweet & Spicy Dips
Serve jerky with spicy mango salsa or whiskey-infused honey for an unexpected twist. I blend 1 cup diced mango, ¼ cup red onion, 1 tbsp lime juice, and ½ tsp chili powder for the salsa.
For the honey dip, simmer ½ cup honey with 2 tbsp bourbon until thickened. The sweet-spicy combo makes jerky even more addictive. 🌶️
Trail Mix Upgrade
Elevate your trail mix by adding toasted pumpkin seeds, dark chocolate chips, and crushed pretzels alongside jerky strips. The salty-sweet crunch from the pretzels and chocolate contrasts perfectly with the smoky jerky.
I always grab my mix from Whole Foods—they have the best quality nuts and seeds. 🥜
Nutrition facts
Frequently asked questions
Why does the Masterbuilt smoker work better for jerky than an oven?
The Masterbuilt maintains a precise 185°F temperature consistently, preventing uneven drying that ovens often cause. The slow smoke infusion from hickory and cherry wood chips adds depth without overcooking. Ovens struggle with humidity control, leading to jerky that’s either too dry or chewy. The smoker’s gentle, even heat ensures tender strips every time.
Can I skip the marinade step after smoking?
Yes, but you’ll miss out on extra moisture and flavor! The Worcestershire sauce, apple cider vinegar, and beef broth mixture helps tenderize and adds umami depth. If skipping, lightly brush with low-sodium beef broth during the final 30 minutes of smoking to maintain tenderness.
How do I fix jerky that’s too dry after cooling?
Brush the strips lightly with a mix of equal parts beef broth and apple cider vinegar before storing. If already stored, place in a sealed bag with a damp paper towel for 1 hour to restore moisture. Avoid over-soaking, as it can make jerky soggy.
What’s the best way to store jerky for long-term freshness?
Transfer cooled jerky to an airtight container or vacuum-seal within 1 week for up to 3 months in the freezer. For room-temperature storage, vacuum-seal within 1 week and keep in a cool, dark place. Never store without sealing—jerky dries out quickly!
Can I use a different cut of beef for this recipe?
Flank steak is ideal due to its lean texture, but you can try top round or sirloin—just slice thinner (¼-inch) and trim all fat. Avoid fatty cuts like ribeye, as they’ll make jerky greasy. For extra tenderness, marinate the meat for 4+ hours before smoking.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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