1. In a large pot, combine liquid and dry ingredients, forming jerky brine mixture.

2. Cut roast AGAINST the grain into 1/2" strips, placing into brine mix for 3-1/2 hours in refrigerator.

3. After brining, remove meat.

4. Start Traeger on"high" for 10 minutes.

5. Place meat on grids and switch to "smoke" for 5 hours, turning meat every 1-1/2 hours.

6. Remove, cool and refrigerate.

Recommended pellets: Mesquite or Maple