Choose the right cut of meat
Trim excess fat and silver skin
Season generously with salt and pepper or a dry rub
Preheat the grill or smoker to the proper temperature
Use indirect heat for larger cuts
Add wood chunks or chips for smoke flavor
Keep the lid closed as much as possible
Monitor internal temperature with a meat thermometer
Cook low and slow for tough cuts
Sear over direct heat for finishing if needed
Rest the meat before slicing
Slice against the grain
Serve with sauce on the side if desired
Clean and maintain the grill after cooking