Slice the meat between ⅛ and ¼ inch thick with the grain. (If the roast is too thick to slice easily, cut it in half horizontally before slicing.)

Make the marinade: In a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved.

Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large Ziplock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.

Line two racks with aluminum foil or use the Bradley Magic Mats for easy clean-up. Preheat the smoker to 175°F. Load the smoker with Bradley Apple Bisquettes.

Arrange the marinated meat on the wire racks in a single layer. Place the racks in the smoker. Set the smoke time for 40 minutes; you can set the time for longer if you prefer a heavier smoky flavor. Cook to your preferred doneness.