Gather all of your ingredients together along with a mixing bowl, cutting board, knife, and large ziplock plastic bag.

Slice the beef against the grain into 1/4 inch thick strips. Remember that the beef will shrink as it dries, so cut them into pieces you would enjoy the most.

Whisk all of the marinade ingredients together in the mixing bowl.

Place all of the sliced beef into the bag, and then pour the marinade over it. Push out excess air and seal the bag, then massage the marinade and meat together to make sure all the meat is evenly coated.

Place the bag of meat and marinate in the refrigerator for 6-24 hours.

Pull the bag out of the fridge and allow it to come to room temp about an hour before cooking.

Preheat your grill and get ready to smoke. When it is preheated to 180-190 degrees, lay the meat on the grill, leaving about half an inch between the beef slices. Close the lid.

After about 2 hours, flip the slices over and continue to smoke for another 2-3 hours.

Remove the beef from the grill, and allow it to cool. Once it is close to room temperature, you can bag it for storage in your refrigerator.