I use any lean roast like Sirloin tip, etc. I have also done many wild meats like Deer, Moose, Elk, etc. The trick is to freeze the roast to almost hard. It will be a little sharp on the hands with the cold, however, it is acceptable. Cut the meat *with the grain* about 1/4" thick. If you cut it too thin, you will end up with beef crispy instead of jerky, so err on the side of too thick.
For Jerky's I like a dry cure since the object is to dry and smoke the meat. Brines have a tendancy to penetrate the meat with too much salt, which will give the jerky the appearance of white talc on the surface after hot smoking. I use commercially available cures from "Wild West Seasonings" You can find them here:
http://www.wildwestseasonings.com/.
Place the strips on the racks, and put in the smoker for about 2-3 hours of smoke. Mesquite and Hickory are best for beef jerky. Temperature should be as close to 150F as you can get it. After smoke is finished, open the top vents fully, and continue to dry the meat until it is the consistency that you want. Tasting is the fun part as you test! But during smoking, just leave the door closed, and keep the vents open maybe 1/4-1/3 open.
You should have great results. Let us know how it turned out!
