New to Forum

I get whatever thin cut bottom round, top round, is on special. Lately I have been using the stir fry because it is already cut in strips. Once you have your lean beef in strips about 1/16" thick i marinate them for 24-36 hrs. 

Marinade for 3 lbs meat: 
2 cups worstichire 
1 cup soy sauce 
1 cup water 
2 tsp onion powder 
2 tsp garlic powder 
2 tsp kosher salt
1 Tbl black pepper
1 tbl crushed red pepper
5 tbl Siracha
5 tbl brown sugar 

after marinating and when ready to smoke, put strips flat on paper towels top and bottom to get moisture off outside. 

Smoke at about 175-190 3-5 hrs. Lower temp and thicker meat can push 5 hrs. I typically have been cooking about 3 hrs on 185. 

As you can can see from my original post I am putting a second rack and this is on a XL. It is all I can do to place 3lbs of meat. I typically pat strips dry with paper towels, then put on grate, then work on egg temp so it doesn't get too hot since it's such a low temp.  I have been using Apple and a couple pieces of hickory to add to the smoke.