Jake, Its hard to get your jerky to be done at the same time, I usually check my racks and pull off the stuff that looks right and let the rest continue to smoke/cook and start checking every 15-20 minutes after that. Looks good !
Great looking jerky. I use the Big Chief to make mine as well. I do 5-6 pans of hickory or oak (whichever is on hand) over 8-12 hours depending on the weather until bend test passes.
I've tried several cuts of beef and find eye of round to be the best for me.
One suggestion I would have for you is to try hanging your slices from skewers instead of laying them on the rack. It's helped with the drying in my experience and you wont have one "wet" side.
I use 12" skewers and slide the jerky slices through the racks while being careful not to drop any through. If you could find 18" skewers, you might be able to slide them right onto the rails, making your life easier. Hang 'em from the highest rack from the element to avoid potential burning.
Hope this helps