Hello all! I have recently been trying to my hand at smoking some beef jerky and have had some mixed results. I was hoping you guys could lend some advice. In total I have made 4 batches of jerky so far in my smoker. (electric - Masterbuilt Pro Electric) I have been using pretty much the same marinade each time and have used the same cut of meat as well - eye of round. My marinade is basic, soy sauce, Worcestershire sauce, honey, garlic powder, onion powder, honey, red pepper flakes, black pepper. I marinade overnight or for about 24 hours. Meat is sliced closer to half an inch, maybe a tad thinner. 1st batch: Started out at 225 for about 20 minutes then lowered to 160 and let it go overnight. This batch was dog treats as it was entirely too dry - whoops! 2nd batch: Marinaded the meat for 24 hours and patted dry before smoking. Started out at 225 for 30 minutes then lowered to 160 for about 5 hours. This batch turned out pretty tasty! Good smoke flavor but not much marinade flavor. 3rd batch: Same as the 2nd batch but I believe I left the meat in a little long as it was a little dry this time around. Still edible but not preferred. 4th batch: Removed meat from marinade and did NOT pat dry. Instead I let it drip dry a bit before smoking. Put in smoker at 225 but immediately turned the smoker down to 160 - dried for around 5 or 6 hours. Smoke flavor is very mild but marinade flavor is strong and delicious. Now, on the last batch it came out with a dry exterior, completely normal. However, after sitting in little plastic baggies for a couple days the outside of the meat is now wet. This didn't happen with my prior batches, what gives? Was it from leaving the marinade on? Also, the meat is now dryer than when I first took it off. It's as if the moisture is being sucked out of the meat. Long post I know but where I can improve on this or what should I change? Thanks for the tips and tricks guys!