Prepare the meat by scoring the fat then extensively salting the fat cap with kosher salt. Small amount of salt on the meat side.

Prepare grill with an indirect heat zone (small pile with charcoal and some briquets so that it lasts 2-3 hours). Just before adding the meat, add some smoking pellets (handful) or a chunk of oak wood (something for smoke, but not too much smoke). Just a small amount of smoke, handful of pellets that burns out in the first 20min, is plenty.

Reverse sear: Approx. 2 hours on indirect heat with fat side up on the grill (200F-300F, on the lower end), until internal temp 135F, then let rest for 20min (while the grill gets hot again).

Reverse sear at high heat, both on the fat cap and the meat side (2-3min each), then let rest another 10min.

Be careful to slice perpendicular to the grain.