Sweet And Spicy Beef Jerky In A Bradley P10 Smoker Recipe

Sweet & Spicy Beef Jerky In A Bradley P10 Smoker Recipe

Slicing the Beef 0:29

Making the Jerky Marinade & Cure 1:46

Drying the Beef Slices 4:43

Bradley Professional P10 Smoke Overview 5:10

Putting the Beef Slices in the Bradley 8:49

How to Determine when the Beef Jerky is Ready 11:29

Beef Jerky Taste Test 12:16


Purchasing beef jerky can be quite expensive, but if you are willing to invest some time you can make jerky at a very reasonable cost.





  • 2 lb London Broil Beef Roast
  • 2 tsp garlic powder
  • 3 tsp dried ginger
  • 1 cup Sriracha
  • ½ cup brown sugar
  • 2 tsp Kosher salt
  • 2 tsp black pepper
  • 3 tsp Dijon mustard
  • 3 tbsp honey
  • ¼ rice vinegar
  • 2 tsp black pepper
  • ¼ cup soy sauce
  • 2 tbsp lime juice
  • 5 tbsp Worcestershire sauce


  1. Slice beef into 1/4″ strips.
  2. Mix all of the ingredients together in a large bowl or Ziploc bag.
  3. Add the sliced beef strips.
  4. Mix well, cover and place in the refrigerator overnight for 24 hours.
  5. The next day, remove the beef strips from the marinade and pat dry with paper towels. If you do not pat dry your time in the smoker will be longer.
  6. Heat the Bradley P10 using your favorite bisquettes to 190 degrees F.
  7. Place the beef strips on the Bradley Smoker racks and leave some space between each beef strip.
  8. Smoke the beef strips until you can bend the jerky and it cracks, but does not break into. For my cook today the total cook time was 5.5 hours.
  9. Remove from the Bradley, enjoy some jerky and keep the remaining jerky in the refrigerator.