These Smoked Teriyaki Beef Jerky Sticks are made on a pellet grill using tender flank steak and a flavorful homemade teriyaki-style marinade. They deliver a savory-sweet, slightly spicy bite that’s perfect for snacking, hiking, or packing in lunches.
Smoked Teriyaki Beef Jerky
Homemade beef jerky made on a pellet grill has a depth of flavor and a texture you simply can’t get from store-bought packages. Using flank steak and a bright, garlicky teriyaki marinade produces jerky sticks that are tender, well-seasoned, and great for sharing.
This recipe builds on classic grilled jerky techniques: thinly sliced meat, a long marinade to infuse flavor, and low-and-slow smoking to concentrate taste while drying the meat to the desired texture.
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Recipe Shopping List
The ingredients below are the core items you’ll need to make smoked teriyaki beef jerky. For exact quantities and the printable recipe card, see the recipe card later in the post.
- Flank steak
- Soy sauce
- Brown sugar
- Pineapple juice
- Oil (neutral cooking oil)
- Minced garlic
- Garlic powder, onion powder, powdered ginger
- Sriracha (or another hot sauce)
- Apple cider vinegar
Explore more Traeger beef recipes and smoked beef ideas for variety.
How To Make This Recipe
Here’s an overview of the process so you can know what to expect. For best results, follow the full recipe and timings in the recipe card below.
- Slice the flank steak into thin strips, cutting with the grain for this recipe.
- Whisk together the marinade ingredients until sugar dissolves.
- Marinate the meat, refrigerating for the recommended time to let flavors penetrate.
- Drain and pat the strips dry, then arrange them on racks so air can circulate.
- Smoke at a low temperature (around 160–180°F) for several hours until they reach your preferred texture.
- Cool and store properly; jerky will keep longer when drier and refrigerated.
Find more appetizer and snack recipes to pair with jerky.
Recipe FAQ
Flank steak is a great choice: it’s lean, easy to slice into uniform strips, and holds its shape well when smoked. Cutting with the grain produces longer, chewier bites that work well for jerky sticks.
For the best teriyaki flavor, marinate for about 24 hours in the refrigerator. If you’re short on time, 12 hours will still yield tasty results, though longer marination intensifies the flavor.
No — any pellet grill, electric smoker, or charcoal smoker set for low-and-slow temperatures will work. The important part is maintaining a steady low temperature (160–180°F) and mild smoke flavor.
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More Jerky Recipes
- Traeger Beef Jerky
- Bulgogi Beef Jerky
- Top Round Beef Jerky
Try homemade trail mix as a complementary snack for jerky-based packs and road trips.
Smoked Teriyaki Beef Jerky Sticks
Tender flank steak is marinated in a garlicky teriyaki-style sauce and smoked on a pellet grill until it dries to the perfect chew. These jerky sticks balance sweet, salty, and a touch of heat.
Ingredients
- 4 pounds flank steak
- 1 ½ cups soy sauce
- ½ cup brown sugar
- 1 cup pineapple juice
- ⅓ cup neutral oil
- 1 tablespoon minced garlic
- ½ teaspoon garlic powder
- 2 teaspoons onion powder
- 3 tablespoons sriracha (or to taste)
- 1 teaspoon powdered ginger
- ⅓ cup apple cider vinegar
Instructions
- Slice the flank steak into thin strips, cutting WITH the grain for these jerky sticks.
- Combine the soy sauce, brown sugar, pineapple juice, oil, minced garlic, garlic powder, onion powder, sriracha, powdered ginger, and apple cider vinegar to make the marinade.
- Divide the marinade between two large gallon-sized bags, add the meat, squeeze out excess air, and massage so each strip is fully coated. Refrigerate for 24 hours to marinate, or at least 12 hours if short on time.
- Preheat your pellet grill or smoker to 160–180°F (71–82°C).
- Drain the meat and pat strips dry. Arrange them on jerky racks or wire racks sprayed lightly with cooking spray so the pieces do not touch.
- Smoke for 3–4 hours, checking texture periodically. Smoke longer for drier jerky; shorter for chewier pieces. Remove when they reach your preferred doneness.
- Let cool, then store in the refrigerator. Drier jerky stores longer; refrigerate to extend freshness.
Recommended Tools
- Locking kitchen tongs
- Nonstick smoking racks
- Pellet grill or smoker
Product recommendations are for convenience; choose tools that suit your setup and budget.
Nutrition Information:
Yield: 16
Serving Size: 1
Amount Per Serving (estimate)
Calories: 308
Total Fat: 14g
Saturated Fat: 4g
Cholesterol: 90mg
Sodium: 1457mg
Carbohydrates: 10g
Sugar: 8g
Protein: 34g
Nutrition data provided here is an estimate and will vary based on ingredients and portion size.
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Tips, Variations, and Storage
Tips: Trim visible fat to reduce spoilage and uneven drying. Slice meat uniformly for consistent texture. Pat strips dry before smoking to help the surface dry and form that classic jerky chew. If you like a sweeter profile, increase brown sugar slightly; for more heat, add extra sriracha or a pinch of chili flakes.
Variations: Swap pineapple juice for orange juice or replace sriracha with gochujang for a Korean twist. Try top round or eye of round if flank steak is not available—adjust marinating and drying times as needed.
Storage: Store cooled jerky in an airtight container in the refrigerator for up to two weeks, or vacuum-seal and freeze for longer storage. Drier jerky lasts longer; always refrigerate in warm climates.