Begin by making your marinade by adding the soy sauce, minced garlic, hot sauce, bbq rub, brown sugar, honey, black garlic sauce and sesame seeds to a bowl and mix thoroughly. Set to the side.
Take your beef round and slice in half lengthwise.
Then, thinly slice the steak for your jerky.
Using a mallet, flatten all the pieces and place into a food safe bag or bowl.
Add the marinade to the bag and mix the beef around to coat all pieces. Set in the fridge for at least 4 hours but ideally overnight.
Preheat your Oklahoma Joe's Judge Charcoal grill for indirect cooking at 175F.
Pull out the beef and evenly place on a mesh tray.
Place into the smoker to cook for 4-5 hours or until the beef jerky is no longer bending when you pick it up.
About 10 minutes before pulling off, glaze with more honey and keep smoking.
Pull off once done and let cool for 2-3 minutes.
Serve up and enjoy!