PREPARATION

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

Ingredients

1 - 5 lb. sirloin or chuck roast
2 qt. water
2 T. black pepper
1 tsp. garlic salt
1/2 c. Traeger BBQ Sauce
1/2 c. white sugar
1 tsp. pickling spice