Select 3 lbs of lean beef, such as top round, flank steak, or sirloin tip.

Partially freeze the meat for about an hour. This makes slicing easier.

Slice the beef against the grain into thin strips, about ¼ inch thick. Try to keep the slices as uniform as possible for even cooking.

In a mixing bowl, combine 1 cup soy sauce, ½ cup Worcestershire sauce, ¼ cup brown sugar, ¼ cup honey, 2 teaspoon garlic powder, 2 teaspoon onion powder, 2 teaspoon black pepper, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper (if using), and 1 teaspoon liquid smoke (if using). Stir well until all ingredients are fully dissolved.

Place the meat strips in a large zip-lock bag or a shallow dish.

Pour the marinade over the meat, ensuring all pieces are well-coated.

Cover with plastic wrap or seal the bag, then refrigerate for at least 4 hours, preferably overnight for maximum flavor absorption.

Fill your Green Mountain Grill hopper with your choice of wood pellets (Hickory, Apple, or Mesquite).

Preheat the grill to 160°F.

Remove the meat from the marinade, allowing excess marinade to drip off.

Lay the meat strips directly on the grill grates, ensuring they don't overlap.

Close the lid and smoke the meat for 4-6 hours.

Check periodically to ensure the grill maintains a consistent temperature.

Use a meat thermometer to ensure the internal temperature reaches at least 160°F.

The jerky is done when it bends and cracks but does not break completely.

Remove the jerky from the grill and let it cool completely on a wire rack.

Once cooled, store the jerky in an airtight container or zip-lock bag. It can be kept at room temperature for up to a week or in the fridge for a couple of weeks.