Make the marinade in 2 parts as follows:
Part 1: soy sauce
Part 2: Combine the Worcestershire, teriyaki, rum and garlic to your taste preference.
Combine equal amounts of each part and mix well (marinade will be 50% soy sauce).
Cut the roast into 1/4" x 1" strips so the grain of the meat runs along the strip.
Cover the meat with marinade and refrigerate for a 24 hours minimum.
Lay the strips on smoker racks and let sit on the counter for 1 hour.
This is a good time to add extra spices such as pepper.
Put in the smoker at 140º F and smoke for 3 hrs.
Keep the strips in the smoker for an additional 5 hrs or until the desired texture has been reached.
* Rotate the racks occasionally.
Cut the meat strips with the grain.
Rotate the racks while smoking the strips.
For a spicy jerky, dip the finished strips into the a mix of hot sauce and spices and let them sit until dry.
Kris' favourite spices are hot sauce, honey garlic, cayenne pepper.
Keep these in the fridge or freezer.