Cut the meat as thinly as possible against the grain. Mix remaining ingredients in large plastic freezer bag. Add meat and massage to thoroughly distribute the marinade.
Refrigerate meat and marinade and allow to soak a minimum of 6 hours up to overnight.
Start your grill on smoke to allow the fire to start. Remove the meat from the marinade. Discard the marinade and dry the meat with paper towels to absorb any excess liquid. Place the meat in a single layer on the grill and add freshly ground pepper. Smoke for 4 to 5 hours until the meat is dry and chewy.