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Garlic, salt and pepper, and if you like rosemery. Take off at 135' for rare. Use a drip pan below with some aujus and if you need to bring it up a bit rewarm it in the aujus. Once overcooked you can't change that.
Thanks guys i ended using garlic,salt pepper,italian seasoning and some evo marinated it for 24 hrs and smoked with some maple and a hint of cherry.wow i think this was my best smoke yet.the family loved it church ran a littl long so it went to 146 but tender flavorful with the right hint of smoke and spice took ronp advice and but a tray to catch dripping and aujus and it was enjoyed for breakfast right after church thanks again