Begin by selecting your beef cut. Trim any excess fat from the meat and slice the beef against the grain into thin strips, about 1/4 inch thick.

In a bowl, combine soy sauce, Worcestershire sauce, honey, BBQ sauce, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, red pepper flakes (if using), and liquid smoke. Whisk until well blended.

Place your sliced beef in a resealable plastic bag or shallow dish and pour the marinade over it. Ensure all pieces are coated evenly. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.

Preheat your dehydrator to around 160°F or set your oven to its lowest setting (around 170°F).

Remove the beef from the fridge and let excess marinade drip off. Lay the strips flat on dehydrator trays or a baking sheet lined with parchment paper, ensuring they aren't touching.

Place your trays in the dehydrator or your baking sheet in the oven. Let it dry for about 4-6 hours in a dehydrator or approximately 4 hours in an oven, checking frequently after about three hours.

Once dried, let the jerky cool completely on a wire rack before storing.