• The night before: take the meat out from the package and pat it dry with a paper towel. Usually you don't have to trim anything.

Step 1 - dry brine

• Apply the salt evenly all over the meat. This amplifies the beef flavor. Leave it in the fridge overnight.
  

Step 2 - smoke

• Time to cook: Fire up your grill, prepare it for indirect grilling. Have it running at 200° – 225° F.
• Add some wood chunks for smoking if you like. I use 3-4 oak wood chunks, but apple wood, oak wood or beech wood works just fine.
• Place the meat on the indirect side and close the lid. Wait until the inner temperature reaches 45° C / 113° F. It takes roughly 20 minutes.
  

Step 3 - sear

• Now run the sizzle burner on full speed. Normally I sear directly over the fire, but with so much fat on this steak it's too easy to have a grease fire, so in this case I use a cast iron pan. Place it on the grates over hot coals.
• Now sear the steak in the pan, without adding any oil or butter. Leave it for 1-2 minutes, and then flip it, and sear it for another minute. Check the meat for done-ness, its internal temp should reach 52° C / 125° F.