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In a medium bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, curing salt, garlic salt, and 2 tablespoons of black pepper.
With a sharp knife, trim any fat or connective tissue off of the meat. Slice the beef into ¼-inch-thick slices against the grain (partially freeze the meat for easier slicing).
Transfer the sliced beef to a large resealable plastic bag. Pour the marinade over the beef and massage the bag until all slices are well coated. Seal the bag and refrigerate for at least 8 hours, or overnight.
When ready to cook, set the Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
Remove the beef from the marinade and discard the marinade.
Dry the beef slices between paper towels, then sprinkle generously on both sides with the remaining black pepper.
Arrange the meat in a single layer directly on the grill grates. Close the lid and smoke for 4-5 hours, or until the jerky is dry but still chewy and somewhat pliant when bent.
Transfer the hot jerky to a resealable plastic bag. Let rest at room temperature for 1 hour with the bag open.
Squeeze out any air from the bag, then seal and refrigerate the jerky. It will keep for several weeks. Enjoy!