We have a killer recipe - tamari, liquid smoke, garlic, onion, worcestershire. I will typically halve it and add reaper sauce to it for mine or I will flake reapers for after. But since you say you prefer plain, I'd start there to learn the process - build as you go. Edit: for the above soak - we let the soak go for about 2 days. Cuts vary, but I will typical seek out eye of round because it's lean - the more fat the easier it is to go rancid.