Here's an old favorite of ours that I used to make in the water smoker before the Big Green Egg. This is the first time I've tried it on the Egg. The results were excellent!
I started with flank steak and sliced it into strips about 1/4" thick. I put the strips into a gallon Ziplock bag and covered them with Yoshida's Gourmet Sauce. let them marinate in the Yoshida's for about 15 hours.
After 15 hours of soaking in the Yoshida I distributed the strips on the three tier grill extender. I set the Egg up for smoking with the platesetter and short fire ring using hickory chips for flavor.
I smoked the strips for about seven hours at 160 degrees measured at the top grate. After about six hours I started checking them for doneness. The strips on the top grate and those closest to the sides of the other grates finished first, getting that characteristic jerky "translucent look" to them. I pulled the strips as they finished off and moved strips not done yet to the top grate. Here's the finished product: