Mix all the ingredients (except the meat) in a glass or plastic bowl. Make sure to dissolve all of the sugar. Put the liquid and the meat into a one gallon Zip-Loc bag, seal tightly, and refrigerate for 3-12 hours. The longer the meat marinates, the more intense the flavor.
Drain the juices on a wire rack or a wad of paper towels. Smoke at 165°F (74°C) for 6-12 hours. Jerky is done when it no longer feels soft. Longer smoking times yield drier jerky.