Place beef in a freezer for 1-2 hours, remove and trim any fat from the outside of the meat, and slice into ¼ inch thick slices. Slice across the grain for best results.
Transfer marinade and sliced beef round into a shallow dish or ziplock bag covering completely.
Place into the refrigerator and marinate for 12-24 hours.
Remove from the refrigerator and place on a baking rack to allow excess marinade to drain. Blot meat strips with a paper towel to remove any remaining moisture.
Preheat your smoker to 175-185 degrees F. Add hickory wood when the temperature has settled.
Place the meat strips directly onto the grates and smoke for 3-4 hours.
Check the jerky every 45-60 minutes to make sure it is cooking evenly. You may need to move pieces around.
After 3 hours check for doneness, the jerky should bend slightly and crack. But not break.
When done remove the jerky from the smoker and place it on a cooling rack. When it has come to room temperature transfer it into a sealed bag and store it in the refrigerator for up to 4 weeks.
Notes
Wood: Use apple or cherry wood for a mild, but sweet, flavor.