I've been wanting to try dried beef for a long time - with 6 pounds of eye of round in my freezer, I decided to pul the trigger and try my first rounds of smoked dried beef. A simple cure rub of Tender Quick and brown sugar for about 12 days. Rinsed the meat and in the fridge overnight. Started out smoke at 160 degrees. At 6 hours, internal temp was at 135 bump grill to 180 degrees. 2 hours later bump grill to 200. Pulled last roast an hour and half later. Rinsed and dried. In fridge over night and slice at 1/16. Nice and dry. This one was for the Mrs. Very happy - happy wife, happy life. Now I'm ready to go for pork belly/bacon.