Thinly slice your beef against the grain into strips about 1/4 inch thick.

In a mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, red pepper flakes, smoked paprika, and liquid smoke.

Add the sliced beef to the marinade, ensuring all pieces are well coated. Allow it to marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.

Set your Traeger grill to 160°F.

Remove the beef from the marinade and let excess liquid drip off. Lay the strips of beef flat on the grill grates.

Close the lid and smoke the beef for about 6 hours, or until it reaches your desired dryness.

Use a meat thermometer to check if the jerky has reached an internal temperature of 160°F.

Once done, remove the jerky from the grill and let it cool completely.

Store it in resealable bags or an airtight container for up to 2 weeks.