Boricua Bunny Smoked Beef Jerky on the XT

par James Llorens III- Certified Creole BBQ
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Puerto Rican Flavor Meets Low-and-Slow Smoke

This Boricua Bunny Smoked Beef Jerky brings bold Puerto Rican flavor to a classic smoked snack. Thin-sliced beef is soaked for a full day in a marinade packed with naranja agria, sofrito, garlic, and Sazón, building deep, savory flavor before it ever hits the smoker.

Once it’s on the Masterbuilt XT, the key is patience. Low, steady heat and clean smoke from lump charcoal and apple wood slowly dry the meat without cooking it, creating that perfect jerky texture. A final dusting of adobo ties everything together with a punch of flavor that keeps you coming back for more.

Simple process. Big flavor. Built for sharing — if it lasts that long.

James Llorens III- Certified Creole BBQ

Boricua Bunny Smoked Beef Jerky on the XT

Portions: 40 people
Temps de cuisson: 4 - 5 heures
Niveau:
Avancé
Méthode:
Fumé
Nourriture:
Bœuf
Boricua Bunny Smoked Beef Jerky on the XT

Ingredients

  • Main

Instructions

  1. 01

    Step 1: Marinate the Beef In a large container or food-safe tub, combine naranja agria marinade, sofrito, curing salt, adobo, Sazón, garlic powder, and fresh minced garlic. Add the thinly sliced beef and mix thoroughly to ensure every piece is coated. Cover and refrigerate for 24 hours to allow the flavors to fully penetrate the meat.

  2. 02

    Step 2: Prepare the Smoker Fill your Masterbuilt XT Smoker/Grill with Masterbuilt Lump Charcoal and add apple wood chunks for a light, sweet smoke. Preheat the smoker to 180°F and allow it to stabilize for about 15 minutes.

  3. 03

    Step 3: Smoke the Jerky Remove the beef from the marinade and arrange slices evenly on the smoker grates, leaving space between each piece for airflow. Smoke at 180°F for 4 hours, flipping and rotating the meat periodically to ensure even drying and smoke exposure. Tip: Keep the temperature at or below 180°F. Higher temperatures will cook the meat instead of properly drying it into jerky.

  4. 04

    Step 4: Rest and Finish Remove the jerky from the smoker and allow it to rest for a few hours to fully set and finish drying. Lightly dust with Dad’s Adobo seasoning for a final layer of flavor.

  5. 05

    Step 5: Store and Serve Once cooled, plate or store in airtight bags or containers. Serve as a snack, pack it for the road, or bring it to your next gathering — it won’t last long.

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