Hot Smoked Beef Strips

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Old Dave

Senior Cook
Mar 29, 2009
I am sitting here at about 3:00am in the morning writing up this cook and waiting for what I hope is our “Last Winter Blast”. In the next 24 hours, we are expecting 6-10 inches of fresh snow along with some 30mph wind gusts!

Anyway, I did a couple of cooks yesterday just ahead of the blizzard and will share this one with the folks on the forum.

I call this one “Hot Smoked Beef Strips” and they are somewhat like jerky but are not cured so there is some special care after they are cooked. In my opinion, they are so much better than regular jerky but the meat does need to either frozen or refrigerated after they come off the smoker.


I started with a small bottom round roast that weighed just over 3 pounds and had the meat cutter at the Kroger store cut it 1/4” thick against the grain for my meat strips.


This is the recipe used for my marinade.

1 cup soy sauce
1cup brown sugar
1/3 cup blackstrap molasses
2 tsp onion powder
2 tsp garlic powder
2 tsp fresh ground black pepper
1 tsp white pepper
1 tsp red pepper
2 TBL crushed red pepper flakes

This recipe may be toooo hot for some folks so you may need to cut back on the pepper flakes.


Next step is to cut as much fat as possible out of the meat and then cut the pieces into your jerky sized pieces.



It goes into the marinade and then into the fridge for about 24 hours. Need to stir it up about every 6 hours to be sure all pieces get covered well.


On smoking day, it comes out of the marinade and placed on some paper towels to get rid of the excess marinade.


I fired up the Green Mountain pellet cooker and set the temp at the lowest it will run and that is 150 degrees and loaded the pieces of meat. Was a cool morning with the temp at about 34 degrees. I was burning hickory pellets.


It took about 4-1/2 hours to get the meat cooked to where I wanted it and looked good coming off the grill.

Again, this is not jerky and has not been cured so it must be refrigerated or frozen.

This is one great treat!


Assistant Cook
Aug 20, 2012
Thanks Dave. Saved your cook to my " things to try" file.


Master Chef
Jan 25, 2005
Foat Wuth
Looks great. If you aint breaking much past 150 on the temps think you got yourself some real jerky there or close enough to it for guv'ment work. If you run out of ice box room it should store ok other places. I like a glass jar with a lid and a paper towel in the bottom. I lost a stick of real similar stuff and found it a year later. It was still
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