Salt and pepper, more salt than pepper. I inject with beef consume prior to cooking. Let it go overnight on at 10 or so the night before and by 7 or 8 it’s typically around 160 or so, i wrap it and add some more beef consume and let it finish wrapped till it hits 203 or so and when it’s there I then wrap it in towels and place i a cooler for at least 2 hours but have let it sit in the cooler as long as 6 hours. I wrap and separate the point from the flat, I trim any excess fat off the edges as my family doesn’t like fat on their meat at all. I then slice the flat and place in a pan where I have put the excess juices from the wrap. I then slice the point as well but separate as it’s more tender typically or I will cube them point and throw back on the smoker in a separate foil tray with some sauce to make burnt ends or beef candy as my kids call it. The beef consume is the most recent tip I got from a friend of ours and it’s not traditional but makes a huge difference as every slice tastes amazing and nothing is dry or chewy.

Edit, when i say salt I only use kosher salt never table salt for BBQ