Probably a super trimmed fresh flat. I'd drape bacon over it during the cook to give it some moisture. Smoke at anywhere from 225 to 300 till a probe inserts like warm butter, don't pay attention to temp, other than to start probing when it hits around 190.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)