Ask your butcher to slice the eye of round against the grain into 1/8 to 1/4-inch thick slices.
Place the meat in a zip-top bag. Pour in the marinade. Seal tight and massage the marinade into the meat. Refrigerate overnight.
Heat the smoker to 180 F degrees.
Arrange the beef onto wire racks. Place the racks onto the smoker and smoke for 3-4 hours.
Thicker slices may take up to 5 hours to smoke, while thinner slices may be done in 3 hours.When you pick up the slices, you want them to be stiff. If they bend, they need more time.Refrigerate for up to one week.