Start by trimming away any silver skin and the fat cap slightly.

Coat the entire slab with mustard and heavily season with salt, pepper, and garlic powder. Place the meat on a foil lined sheet tray. (You can refrigerate up to 12 hours before cooking for concentrated flavors but it’s not needed.)

Place in the middle of a Bull Grill that has been preheated to 250° using the indirect heat method.

Grill for 2 hours with the lid closed (Use a smoke box to give the meat a smokier flavor).

Carefully transfer the meat into a large heavy duty pan. Fill pan with beef stock and wine until the meat is mostly covered. Cover with foil and place the pan back in the grill.

Grill for another 3-4 hours or until the meat is fork tender. Allow the meat to rest for 30 minutes before slicing.

Serve with pasta, roasted veggies, risotto, or greens.