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I cut mine 1/4 inch and putin smoker at 120 for an hour to dry some before going to 140-with smoke for 3 hours and raise temp to 175 to finish. You can't go by time only. Start checking after 3-4 hours for desired doneness.

1/4" like Don said. Then slowly raise your temps.
You want to dry it. Not cook it.

I do mine at 180-190* for 4 hrs. I also slice to 1/4" strips. The thinness and length of time overcooked the jerky...that's why it was so brittle.

Sounds like Don's method would work very well also. Towards the end, check the jerky. I call it cook's reward.

Checkout Bill Vice of cookshack on youtube on making jerky.

www.youtube.com/watch?v=HVCxrpaQ6e8

I normally also slice 1/4 in. thick and smoke 2 hrs and crack door open 1 in. for 2 hrs. It turns out nice and pliable.

Bill's marinade/cure is the one I use most of the time. Adds a nice flavor to the jerky. Have some in my fridge and actually had a piece before I read this post.

I'll try the lower temp (160 vs 190*) next time and leave the door open after the first 2 hours to see if this improves over my method. Plan on using hickory pellets at this lower temp.

tony,

You can't do this like a recipe, say for XX time. The thickness, the type of meat, the direction of cut, the smoker humidity will all impact due doneness.

I would suggest checking it as you go and let your preferences tell you when it's "done".

Over 170 your cooking not smoking. Try 160 and check after 5 hours.

Slice thickness consistency is important so it all finishes at the same time. I use the Cabela's Jerky Slicer.

Even if dry, it will soften up if vacuum sealed for a couple of days.