Cut up flank steak and remove excess fat.
Coat flank steak with dry rub and place into the cooler for 24 hours.
Soak wood chips for a minimum of 10 minutes.
Place wood chips into the CTP smoker box and attach inside the oven.
Put ice into a pan and slide it on the racks or on the wire shelf directly above the smoker box.
Lay refrigerated flank steak onto an icing rack.
Cold smoke for 1 hour 15 minutes.
When ready, remove smoker box and ice tray if planning to dehydrate right away.
Dehydrate at 140F (60C) using the dehydrate mode for 25-27 hours.