Rub with EVOO then apply salt, pepper, and garlic I sometimes use a little Rosemary. Don't go crazy with spices let the quality of the meat speak for itself.
Smoke at 225 you can use whatever wood you want I like using cherry
Usually I pull at about 136 then tent foil it for about 15-20 minutes before slicing. The outer slices should be medium and the inner slices rare at that temp.