Hello. Welcome. I see this is your first post. Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello". All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch. As for your question:
When you ask a question like this you will receive several different replies. It is HIGHLY unlikely any reply will be "wrong". In fact each reply will give you a very good finished product. The replies you will receive are "my way" of doing it. Experiment. Mix and match and find the way you and your family like it and then stick to it.
I remove the netting and open that boneless roast out to make it cook more evenly. I don't use rubs, just salt and pepper. If you think there is not enough fat on the roast you can cover with bacon or use a mop to keep it from drying out. I would take it to an IT of 185-190 and wrap and rest for a minimum of 1 hour. Just my way. Good luck. Don't forget the Q-View. Keep Smokin!