@daveomak yes I agree ,I will pat dry and bring to room temp. then apply low heat in smoker to dry before smoking

@daveomak Dave my plan was to brine,slow smoke to internal temp is at least 165, and then dry in an oven or my smoker till desired doneness A proper brine recipe and length would help

do you have any info or tips to making dried beef that needs to be brined and smoked then slowly dried or products that will help