The night before, cut the flank steak into strips approximately ¼ inch thick. You can freeze the flank steak for a ½ hour before cutting to make it easier to slice.

Place the flank steak into a large ziplock bag or marinating container.

Whisk the rest of the ingredients and pour over the beef strips.

Place in the refrigerator over night.

The next day, lay your strips of beef on a few paper towels. Dab dry with another piece of paper towel to get rid of any excess moisture.

Prepare your smoker according to manufacturers instructions. Place the strips evenly right on the grill racks. Smoke for 4 -6 hours.

TIPS: If your strips are thicker they may take longer. Subsequently if they are thinner they may take less time. Start checking after 2 hours to make sure they don't burn.

To test them, take a piece out and set aside for 10 minutes.

You know they are done, when you can bend them and they look fiberous. If you bend them and they break they are too well done. You can still eat them but they will be dry.

When done, they should be pliable and like a piece of leather. Take a piece out and chew it to see. If it's not done, place back in the smoker and check often.