I cook jerky on my Yoder mostly and I run it at 160 for a few hours, then I usually turn up the temp to 225 when it's getting close to done in order to render out some extra fat. It may not be the best method, but it works very well for me using flank steak. I struggle with that method if I use a lean roast though.
I find the best texture for me cutting the meat with the grain.
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Weber: 18.5" OT(L), SJG(AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT(L)
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