Directions
- In a large mixing bowl, add the dark beer, soy sauce, Worcestershire sauce, brown sugar, hot sauce, garlic salt, black pepper, 2 tsp of Pit Boss Sweet Heat Rub, and quick curing salt. Whisk well to combine everything, or until the brown sugar is dissolved. Pour the marinade into a large resealable plastic bag or large mixing bowl and set aside.
- Using a sharp knife, trim any fat or connective tissue off the flank steak. Slice the beef into ¼ inch thick slices against the grain (this is easiest if the meat is partially frozen).
- Place the beef slices into the resealable plastic bag, seal and massage the marinade into the meat. Allow the meat to marinade in the refrigerator for 24 hours.
- When you are ready to smoke your jerky, remove the beef from the marinade and discard the marinade.
- Fire up your Pit Boss Smoker and set the temperature to 200°F. If using a sawdust or charcoal smoker, set it up for medium low heat.
- Arrange the meat in a single layer directly on the smoker grate. Smoke the beef for 4-5 hours, or until the jerky is dry but still chewy and still bends somewhat.
- Remove the jerky from the grill with tongs and transfer to a resealable plastic bag while still warm. Let the jerky rest for 1 hour at room temperature.
- Squeeze any air out of the resealable plastic bag and refrigerate the jerky. It will keep for several weeks.
