That will smoke up great, although the traditional Santa Maria preparation was grilling.
Great beef flavor. Many people like to keep the rubs simple due to the great flavor of the cut. Some use simply salt, pepper, garlic, and possibly onion powders. Others use very complicated rubs. Just a matter of preference.
Be sure to note the grain before rubbing as it runs in two different directions, and you will need to know how to cut across the grain later. Always carve across the grain. Most people like slices of about 1/4 inch.
Typical internal temps would be in the 135 to 145 deg range, but this depends on your desired doneness.
A drip pan underneath will catch some great drippings, maybe a little stock in there to form an au jus?
About a twenty to thirty minute rest, tented loosely with foil on the counter is common. This cut does not require an extended rest wrapped in towels in a cooler. Left overs are great for sandwiches later!
Let us know how you do!
Good luck and good smoking.