Trim the meat if needed. Pat it dry with a paper towel. Apply a dry brine the night before.
Get your grill started using indirect heat. Have it running at 120-150° C/ 260–300° F.
Place the apple wood chunks on the fire, and the meat on the cooler side with a thermometer in it. Close the lid, and smoke its inner temperature reaches 54° C / 130° F.
Once done, give it a quick sear on the hot side of the grill, then wrap it in aluminum foil and a towel, and let it rest for 15-20 minutes.
Unwrap it, cut thin slices and serve it, why not with a porter beer sauce?