1/4" thick cuts that I do on my own 12" deli style meat slicer.
buffalo roasts if I can find them, turkey is cheap on sale too during holidays.
Soy Vey marinade works, so does dry rub / cures.
if a wet marinade, I pull from sauce, then place on an old window screen to air dry / skin over (sorta like what I do for smoked salmon) firms up texture skinning over for an hour before smoking.
For heavy crushed pepper fresh from a mill, chuck up your Makita cordless drill to the pepper mill shaft and lay it on thick while meat is on the window screen.
I use a digital temp smoker for mine, low and slow. Rotate shelfs during cooking............too wet or too dry = ruined meat. Vac pack and freeze.
great little digital control smoker, mine is stainless but this model, temp is adjustable between 100F and 275 I believe.
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