Thanks everyone, I dry brined my beef over night with kosher salt, pepper and garlic powder uncovered. Generously applied a rub ( I'm currently addicted to The bearded butcher's original blend) before smoking, and cooked it on the pitboss at 250 until it was 145.... It came out perfect, tons of flavor. I also smoked a turkey breast, I did wet brine it, then applied a nice Cajun style rub, and smoked it with the beef until 165, also came out perfect. Pretty happy with the results of both. They both got sliced up as deli meat.