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Starting from a long end, roll the flank steak into a long tube. Slice crosswise (with the grain) into ¼-inch-thick pieces. Transfer to a large resealable bag.
In a medium bowl, mix together the bourbon, brown sugar, Traeger Jerky Rub, chipotles in adobo, Worcestershire sauce, and apple cider vinegar.
Pour the marinade into the bag with the steak, massaging through the bag until the meat is evenly coated. Seal the bag and marinate in the refrigerator overnight.
When ready to cook, set Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.
Remove the steak from the marinade, discarding the marinade.
Arrange the steak strips on a jerky rack or directly on the grill grates. Close the lid and smoke for until the jerky has dried out, but is still pliable, about 6 hours.
Remove the jerky from the grill and let cool at room temperature, lightly covered, about 1 hour
Store in an airtight container or zip top bag in the refrigerator. Enjoy!