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Slice beef into thin ⅛" slices, against the grain using a meat slicer (preferably) or with a sharp knife.
Whisk marinade ingredients together in a measuring cup or bowl. Add meat to a bowl or ziplock bag and pour the marinade over it. Make sure all the slices are submerged in the marinade. Marinate for a minimum of 12 hours, and up to 48 hours.
Turn smoker on and add pellets. I prefer to use hickory or mesquite, but you can use your favorite wood pellet flavor. Set smoker to 180℉. Select super smoke, if you have that option.
Remove marinated meat from the bag and arrange directly on the grill grates. Do not overlap. Close lid and smoke for approximately 5 hours or until the jerky reaches the desired texture.