I just made my best jerky ever. The taste and texture were right on. I used the GLH method with some variations. Here's what I did.
I had the butcher cut 6 lbs of London Broil with the grain to 3/8" thickness instead of my typical 1/4". Trimmed what little fat there was on the edges.
I marinated the slices in Yoshida Teriyaki and Tenderquick (40 oz. of Yoshida and 2 TBL of Tenderquick) for 48 hrs. I flipped the container a couple times each day and opened the container to gently turn and move the meat each time. Did this to insure the marinade and the Tenderquick soaked into each piece. The London Broil was submerged in the marinade.
I drained the marinade, hung the slices on jerky rods, and then placed the slices into the smoker with 5-6 oz of hickory cut into 5 smaller pieces. Set the smoker at 190* for 2.5 hrs then at 235* for 2.5 hrs. The key to jerky is dumping moisture so I opened the smoker door EVERY HOUR for only 5 seconds at a time to let moisture escape. Started the jerky at a lower temp to help it dry more vs. cooking it. After 5 hrs, I laid the jerky on paper towels and let them air for one hour. Patted the slices with a paper towel(very little moisture).
A couple days in zip lock bags and WALLAH. Perfect jerky. I could sell this stuff.