I got the new Smoke cookbook from Weber and as I thumbed through I saw a recipe for Peppery Beef Jerky I just had to try.
I bought a 2.4# eye of round roast sliced it thin, marinaded the slices in soy and honey, and rubbed with a cracked black, pink, and white peppercorn mixture. I placed them in the WSM with a half a lit chimney spread over another half unlit chimney and am trying to go extremely low (175*). Initially, I had trouble getting it to settle below the 190(s). I closed the top vent down to about 1/2 and it worked well. The meat didn't pick up the salty soy or sweet honey in the marinade as well as I'd have liked but it is still pretty good.