I love to smoke meat. Once smoked you can reheat it on the grill or over the stove.
Guam has a particular style. Buy any kind meat you desire to smoke, in this case beef. Cut it up lengthwise and about 1/2 to 3/4 of an inch thick. Brine this overnight and smoke it the next day. Of course, like anywhere, there are many styles/methods, but this is one of the basic ways.
Here is my brine...
1/2 cup Kosher salt;
2 cups brown sugar
3 tbsp Mortons Tenderquick Home Meat Cure
3 tbsp minced fresh Ginger
1/2 cup of soy sauce
4 quarts of water.
Freshly ground black pepper to taste.
Adjust salt as needed when adding the Kosher salt at the end
Then the next day I take it out and let it drain some before I hang it all on stainless hooks over a semi open pit to smoke.
This particular smoke took about 8 hours. The result was meat that was still juicy, very tender and had great color.
Here are a few photos....
Strips hanging from the hooks after about 8 hours.
The small chunks left over from trimming I hang on this stainless skewer.
The finished product.
I love smoking pork and fish like yellow fin tuna also.