We recently received some Camp Chef jerky racks and have been putting them to good use on our Smoke Pro LUX. Jerky is a popular snack at our house and one batch never seems to last very long!

Instead of using a traditional soy marinade, I like to use Dr. Pepper as the base liquid. I also like to slice up a couple of jalapeños (more or less depending on your desired hotness) to give it heat apart from just using black pepper. These two ingredients along with Worcestershire sauce, onion powder, garlic powder, kosher salt and black pepper, create a marinade combination that I've used time and time again...and it always produces amazing results. (Shout out to Susie at Hey Grill Hey for her jerky magic!)

I've used both round roasts and chuck roasts and both work well. However, I've found that slicing the beef roast (against the grain) when it is still frozen makes it a lot easier to cut consistently even slices. I boil the marinade ingredients, let them cool and then marinade the jerky overnight to allow it to really take in the flavors.

Smoke on racks 2-3 hours and you are ready to satisfy any snack attack!