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Make the marinade. Add all ingredients for the marinade into a non-reactive bowl (no metal) and whisk to combine.
Marinate the meat. Immerse the sliced beef roast into the marinade and stir to coat completely. Cover and refrigerate overnight, or up to 24 hours.
Preheat the smoker. Preheat your smoker (or oven) to 170 degrees F.
Prep the jerky. Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels. Sprinkle with black pepper.
Smoked the jerky. Transfer the strips to the grill grate, jerky rack, or cooling rack, and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long.
Steam, store, and enjoy. Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 3-4 days on the counter or 2 weeks in the fridge.