You can cook flap meat in two ways: either grill it directly over high heat, or cook it on indirect heat first and then sear it. This is commonly known as ‘reverse sear’. I want my beef evenly done all the way through, so here we’ll use the latter method.
Start by applying a dry brine at least 2 hours before cooking. Let it rest in the fridge until it’s time to cook it.
Place the meat on the indirect side and close the lid. Add some wood chunks for smoking on the glowing embers if you want.
When the meat’s inner temperature has reached 122° F, this usually takes 30-40 minutes, it is time to move it aside and stoke the fire to get it red-hot. Now sear the meat on both sides, turning often. This takes 1-3 minutes. the target temperature to aim for is 133-136° F / 56-58° C, no higher.
Remove it and let it rest for 5 minutes before serving. Sprinkle sea salt all over it and enjoy an incredible beef flavor.