I use my smoker. Buy a cheap on sale roast and have the butcher slice it "for jerky" which I believe is against the grain. Myself I like it a bit thicker 1/4 inch or so. Use a scissor to cut off as much fat as you can. Fat goes rancid fast. I marinade in brown sugar, teryaki, white and black pepper, garlic, red peppers because I like it spicy and water. I marinade it for two days in the fridge. Then dangle the slices through the rungs of the grates. Let it dry for about an hour. Then plug in the smoker without wood for about an hour which will dry it some more. Then add mesquite chunks and smoke it for 2 to 4 hours. Not too much or you'll end up with brittle awful tasting stuff. My smoker has a water pan which helps to keep things from over drying.