I will update as the day goes
Edited by lvibe - 8/3/15 at 11:03am
The thickness of the slices is going to be part of the answer as to when it is done. The thicker the slice the long it takes along with the temperature of the smoke. When you can stand it no longer pull a piece let it cool and check the taste and texture. By this time you can now pull another piece and repeat till you reach the results you want.
Here is a link to the beef jerky I recently posted for your information.
Let us know the final results.