• Take meat and remove any and all silverskin and fat.
• Apply kosher salt to the exterior of the meat and then put into your refrigerator on the bottom shelf uncovered. Allow to air dry overnight.
  1.5 tbsp Diamond Crystal Kosher Salt

The Next Day

• In a bowl combine the dry rub ingredients.
  1/2 tbsp black pepper, 1 tsp granulated onion, 1 tsp granulated garlic, 1/2 tsp ground coriander, 1/2 tsp dried thyme
• Liberally apply dry rub to the exterior of the meat.

Set Your Smoker to its Lowest Temperature Setting

• I used my PK charcoal grill set to around 150-180F.
• I added a piece of post oak every 45 minutes.
• Smoke until the meat is at 130F internal.
• Once at temperature, take off the smoker and allow the meat to steam for around 15-20 minutes.
• Once it's cool, wrap in cling wrap and put into your refrigerator overnight.

The Next Day

• Take the cling wrapped meat and put into your freezer for 30 minutes.
• If you have a smaller meat slicer with a removable blade, pop that into the freezer too.
• Then slice the meat very thin and against the grain.
• If all you have is a knife, that's totally fine - just slice as thin as you safely can.
• Enjoy as a cold cut OR incorporate into an Italian beef sandwich or French dip.