Slice roasts into 1/4" strips. (Freezing the roasts for about 30 minutes before slicing will make this easier.)

In a medium saucepan, combine vinegar, kosher salt, brown sugar, molasses, hot sauce, and onion powder. Heat over medium heat until boiling. Reduce heat and stir. Cool to room temperature and add 1 can of Coca-Cola.

Place strips of meat into glass casserole dish and pour marinade over each layer. Cover and refrigerate for at least 4 hours. (If meat is not entirely covered with marinade, then turn meat at least once.)

Remove meat from marinade and pat dry.

Preheat smoker to 180F degrees. Fill water pan with remaining can of Coca-Cola, 1/2 cup water, and 2 Tbsp minced garlic. Sprinkle meat strips generously with Jane's Krazy salt and place meat directly on middle and top racks of smoker. Do not let strips touch.

Smoke for 3.5 hours, adding soaked wood chips as necessary. Check for doneness: meat should be a dark color inside and out.

Let cool. Store in a resealable bag in refrigerator or freeze up to 3 months.