I made jerky for the first time a few days ago. I used sirloin tip
and was generally happy with the results, but it was a bit too dry and
tough. Are there any other cuts of meat that would produce a more
moist and tender jerky?

Also, the meat was cut with the grain on my slicer at a 1/4 inch
thick. Rather than cutting it into smaller strips, I left it in larger
sheets, probably a good six inches across. Is it better to cut it
into more narrow strips?