In a blender or food processor, add the soy sauce, brown sugar, garlic, ginger, and oil, and mix well.

With a sharp knife on a cutting board, trim all the excess fat from the steak then slice, with the grain, into 1/4-inch-thick slices.

In a large resealable bag combine the marinade and steak. Place the bag in a bowl and refrigerate for at least 12 or up to 24 hours.

When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

Place the steak slices directly on the grill grates leaving a small gap in between each slice. Close the lid and smoke for 5 hours, until the jerky is dehydrated.

Remove the jerky from the grill. Serve warm or cooled to room temperature. Enjoy!