Slice your beef into ¼ inch thick slices using a sharp knife, either with the grain (for chewier beef jerky) or against (to make it more tender).
Try to make your strips even and trim away any fat or connective tissue.
Place the beef slices in the ziplock bag or mixing bowl with your marinade and refrigerate for a minimum of 6 hours. Move every few hours to ensure an even coat.
Once your beef jerky is ready, fire up your pellet smoker and set to 200 degrees.
Remove meat slices from the marinade and lay on the smoker grate.
Close the lid and smoke for 4-5 hours or until dry. The meat should be chewy and bendy, not crispy.
Transfer your jerky to a fresh ziplock bag while warm, and leave to rest at room temperature for up to an hour.
Make sure there is no air in the bag and place it in the refrigerator, where it should freshly store for several weeks.