This is the recipe I was going to try: http://www.ilovehawaiianfoodrecipes.com/recipes/pipi-kaula/
I was going to merge that recipe with the process defined here: http://www.polynesia.com/pipi-kaula.html#.VLgIqsZIjas
The beaver tail that I had, while tasting of some smoke, really seemed like it had been dried more than smoked. It also was well cooked. It was more jerky-isn than a medium-rare flank steak.
What I planned on doing was cold smoking using the MES/AMZTS combo for about an hour. I was then going to put it into a low 170 degree oven for the recommended 7 hours or so. I was also going to leave the flank steaks whole. That's why they call it beaver tail. Most of the pipikaula recipes I saw had you slicing the flank steak prior to marinating. I'd also guess that it was pounded out to flatten it to a more uniform thickness. My guess is that that the I.T. would be up around 165 or so by the time you were done.
I haven't used cure on any of my cooks, but I was thinking about using some of the Morton's Tender Quick cure as well. I'm guessing that the folks in MN used cure in the commercially sold version that I had.
If anyone has other thoughts on this, I'd love to hear them.