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Get a USDA choice grade that ideally is more evenly thick than others throughout the point and flat, doesnt have excessively huge nodules of fat, and appears to have some marbling in the meat. Do a mild trim where you simply take off the extreme excessive fat. Don't worry about getting it all off, fat is flavor just get off the big hard chunks. Leave that bottom layer at least 1/4 inch.

Cover in coarse black pepper, salt, and garlic powder. Seasoning should be evenly cpatex throughout the meat but not excessive so that smoke can still penetrate. Mustard slather can be helpful to keep the seasoning sticking as you apply. Plastic wrap and set in fridge 24 hours. Remove plastic let rest on counter for a couple hours, then smoke at 225 with water pan underneath until it hits 165 internal. As an added bonus, grease will collect in the pan and make for easier cleanup. Then wrap in either butcher paper or foil (I prefer pink butcher paper but foil works) and cook at 275 or 300 until 203 internal. The goal is to wrap somewhat tightly so that the meat will begin to braise a bit in its own tallow. Use an instant read thermometer and check in several areas. If certain areas aren't up to temp or are rough getting the thermometer to slide in, cook until they temp properly and are tender.

Once it's done, rest for a little bit on the counter then place in your oven at keep warm for 3 or 4 hours. I have noticed a long rest resulting in incredible flavor. Overnight rest is the best if you have the patience for it. Cut in half Then slice both the lean and fatty side against the grain.

Takes a bit of effort doing it this way which is why jews typically prefer oven braising but I've found smoking gives the meat a flavor that cannot really be replicated by anything else.

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