Smoke at 225 to a doneness you like, 120 rare, 130 med/rare, 140 medium, 150 med/well, 160 for well done. A Dry Brine will add flavor, hold moisture and tenderize the meat. Mince a large garlic clove an fresh Thyme Leaves from a few sprigs. Next mash this with a Tablespoon of Kosher Salt until it looks like wet sand. Rub the meat well and refrigerate overnight. Turn and massage the meat the next morning. An hour before cooking, Rinse, pat dry, and and place in front of a fan to form a Pellicle, a tacky surface coating of protein, that will absorb smoke...JJ