With the entire roast/cut, there is not much preparation needed, season all sides with the kosher salt and ground pepper so it is completely covered.

Preheat your Bradley Smoker to 250ºF (121°C), place it on the racks with the fat cap side up, and smoke it with Hickory or Apple wood until it reaches internal temperature of 120ºF (49°C).

Remove it from the smoker, and on the pre-heated grill place the entire roast with the fat cap down so it gets a beautiful color. Flip it to the other side until you reach internal temperature of 130ºF to reach a perfect medium rare.

Let it rest for a couple minutes to keep the juices inside and finish cooking. Slice it against the grain to form your steaks (when you cut it in small pieces it will be on the opposite direction to the grain, so it is as soft as it can be).