The LeRoy & Lewis Flat Iron!

-Take your top blade and pat it dryyyy, trimming as necessary. (video for reference)

-Prepare the Flat Iron Rub by combining black pepper, kosher salt, granulated garlic, MSG, paprika, and granulated onion in a bowl. Mix thoroughly.

-Coat the flat irons with a medium layer of the rub, making sure to cover all sides evenly, don’t forget the sides.

-Cover and refrigerate overnight to allow for a dry brine.

-After the brine, apply a second coat of seasoning made from 2 parts black pepper and 1 part kosher salt. Coat all sides evenly once again.

-Fire up the pit 200°F, using post oak wood for smoke.

-Place the flat irons in the smoker, fat cap facing toward the fire—just like a brisket cook.

-Slowly ramp up the temperature every hour:

• Hour 1: 200°F
• Hour 2: 225°F
• Hour 3: 250°F
• Hour 4 and onward: maintain around 275°F

-Around 5 1/2 hours in, wrap the tips of the flat irons ends in foil to prevent the ends from drying out.

-Continue cooking until the internal temperature reaches 160°F (this usually takes about 7–8 hours). Then, foil boat the flat irons.

-Return them to the smoker at 275–300°F and continue cooking for another 2–3 hours, until the internal temperature reaches 180–190°F and the meat is tender.

-Allow the flat irons to rest at room temperature until they cool to 150°F internal.

-Transfer them to a food warmer set at 145°F for a long, gentle rest—about 12 hours—before slicing and serving.