Looking for recipe for making beef jerky

I have one of those big charcol water-smokers and would love to learn how to make my own beef jerky. Keeping it moist is important to me.

Anyone know the secrets?

Here’s one I’ve used for over 30 years, on deer and beef.

1 1/2 lb flank or brisket (all fat trimmed off)
1/3 tsp each garlic powder and black pepper
1 tsp each msg, onion powder and liquid smoke’
1/4 cu each soy sauce and worcestershire

Slice meat thin, marinate overnight, dry on paper towels. Use drying rack and dry in oven or electric skillet with open vents 160 degrees for about 6 to 8 hours, depending on thickness of the meat. More black pepper is great too.