New to the forum. I got my first smoker last week and now I'm going to try my first smoke. I went with a Green Mountain Daniel Boone electric pellet smoker. I got me some HI_mountain cure/seasoning for the first time. My plan is to slice the beef 1/4 thick and marinate for 24-28 hours, than smoke at 180 for 4-5 hours or till done which I'm not sure when that is. Questions are is the time and temp going to work? What should I look for to know its done, internal temp? texture? Smoker will go as low as 150 degrees. Thanks for any tips and info.