1 cup water
3/4 cup Traeger Sweet Rub
3 Tbsp soy sauce
1 Tbsp redwine vinegar
2 Tbsp black pepper
1 Tbsp garlic powder
1/2 Tbsp crushed red pepper
One 3-4 lb sirloin tip roast (as lean as possible)

Partially freeze the meat to make slicing easier; then slice against the grain to get strips or planks 1/4 inch thick. Mix all the above ingredients (except the meat) in a large mixing bowl. Place the sliced meat in the mixture, cover and put in the refrigerator overnight. Twenty-four hours is even better. Start your Traeger on high for about 15 minutes; then turn back to the smoke setting and allow the grill temperature to return to 200 degress or lower. Place the meat on the grill, being sure that the pieces are not touching each other. Turn over at two hour intervals. Continue smoking for approximately 6 hours, a little longer if the outside temperature is cold. Remove meat from the grill, let cool and store in a ziplock bag in the refrigerator. I prefer to cut it into bite sized pieces. Enjoy!!!