To make jerky using a smoker, marinate the meat, smoke it for two to three hours, transfer it to a dehydrator, and leave it there until it dries. This recipe requires 3 pounds of beef, preferably eye of round or bottom round.
Combine 1 cup reduced-sodium soy sauce, 1/2 cup bourbon, 1/4 cup honey, 1/3 cup jerky rub and 1/4 cup jerky sauce. Stir thoroughly. Place 3 pounds lean sliced eye of round into a 1-gallon freezer bag, pour the marinade over the meat, and seal the bag. Turn the bag over several times to distribute the marinade, then open one corner of the bag, and press out as much air as possible. Reseal the bag, set it in a bowl, and refrigerate it for 24 hours. Agitate the bag several times during this period.
Place the meat on wire racks, load the racks into the smoker, and smoke the meat for two to three hours at 180 to 200 degrees Fahrenheit. When the meat reaches 160 degrees Fahrenheit, take it out of the smoker, and lay it on dehydrator trays. Put the trays into the dehydrator, and process the jerky until it becomes dry and stiff. Keep the dehydrator temperature above 140 degrees Fahrenheit throughout the drying process.