Set your grill up for indirect heating.

Brine for at least an hour, up to overnight if possible. Remove from brine, rinse with cold water, and place on a tray.

Dust a good coating of rub on both sides of the steaks. Drizzle honey on one side of steaks.

Place your steaks as far away from the heat as possible. Place whatever form of wood you’re using on your hot coals.

Smoke the steaks for about an hour at 200-250. You’ll need to rotate the steaks so they all spend equal time close to the fire. Make sure smoke is billowing the entire time.

While they’re smoking, pour the other half of your Coke and Sprite into a squirt bottle and spray your steaks every 15-20 minutes.

After smoking for an hour, remove the steaks and wrap each, individually, in aluminum foil.

Add additional coals so your grill/smoker stays in the 225 range, and again place the steaks away from the heat. You can stack them if you want. Leave them wrapped and cooking for at least 45 minutes.

Check one of the steaks – you’re looking for the meat to be pulling away from the bone. If the meat is still tight to the bone, wrap it back up and put it back on.

Once they are to the tenderness you want, remove from the foil and place back on grill. Pour whatever juices are in the foil back on the steaks, then dab some bbq sauce on them. Then sprinkle some dark brown sugar. Let cook for 5 – 10 minutes, enough to caramelize, and you’re ready to go.