3 LBS of meat.  I usually look for the leanest London Broil I can find.  I have also used Elk which is delicious as well.

2 cans of DR. Pepper

3 Jalapenos

2 TBSP Worcestershire Sauce

4 TBSP Kosher Salt

4 tsp Black Pepper

2 tsp Garlic Powder

2 tsp Onion Powder


  1. Slice beef thinly against the grain.
  2. Slice Jalapenos to the same size thickness as the meat.
  3. Mix the remaining ingredients together in a large bowl.
  4. Place meat and jalapenos in mixture and refrigerate at least overnight or up to 2 days stirring occasionally
  5. Preheat Smoker to smoke setting. I like Hickory or Mesquite.
  6. Remove meat and jalapenos from mixture and pat dry.
  7. Transfer meat to smoker grate and place jalapeno on top of meat strip.
  8. Smoke for approximately 2 hours or until done to your liking depending on thickness.
  9. Remove jerky from smoker and place in a gallon Ziploc bag but do not seal immediately. This will keep your jerky moist.

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