Trim all visible fat from the beef and slice into thin 1/8–1/4 inch strips against the grain.

In a large mixing bowl, combine soy sauce, Worcestershire, garlic powder, onion powder, pepper, paprika, brown sugar, and red pepper.

Add sliced beef to the marinade, mix well, cover, and refrigerate for 12–24 hours.

Preheat your smoker to 160°F. Use hickory, applewood, or your preferred wood chips.

Pat beef slices dry with paper towels and lay them flat on the smoker racks.

Smoke for 4 to 6 hours, flipping once midway. Jerky is done when it’s dry but still slightly pliable.

Let cool completely, then store in an airtight container or vacuum seal.