Start by slicing the beef into thin strips, around 1/4 inch thick. You can partially freeze it for easier slicing.

In a large bowl, combine the soy sauce, brown sugar, minced ginger, minced garlic, and black pepper. Stir well to dissolve the sugar.

Place the beef strips into the marinade, making sure they are well coated. Cover the bowl and refrigerate for at least 4 hours, or overnight if possible, to allow the flavors to soak in.

Preheat your oven to 175°C (350°F) or prepare a smoker if you prefer a smoky flavor. If using an oven, place a wire rack on a baking sheet lined with foil to catch any drippings.

Remove the beef strips from the marinade and pat them dry with paper towels to remove excess moisture.

If using an oven, arrange the beef strips on the wire rack. If using a smoker, follow the manufacturer's instructions for smoking the beef.

Brush the beef strips with a small amount of cooking oil to prevent them from sticking and place them in the oven or smoker.

Bake or smoke the beef for 3-4 hours, or until it reaches your desired level of dryness. The pipikaula should be firm, chewy, and slightly crispy.

Once cooked, remove the pipikaula from the oven or smoker and let it cool completely before serving.