I Rubbed it down with my 'goto' rub, let it sit for a bunch of hours.
For this one I used my Masterbuilt Cookmaster electric smoker, seeing as I was only going to smoke it an hour.
After an hour, at 210, with Whiskey and Applewood, it hit 130. I took it off, tented it for 30 min and then reverse seared it for 180 seconds (45/45/45/45) to get grill marks and to seal the flavors (as recommended in my other thread)
Grilled a cob of fresh corn I got from the farmers market, not sure where it came from, and some sauteed sone local grown crimini mushrooms with butter and fresh thyme I took from my garden..
Here's some pics of the process