The night before hit it rub some yellow mustard and rub, recipe is below. Cook low and slow on the smoker, 225 degrees, Hit it every once in a while with a mop sauce, the one I like is below. I don't have a particular one I like until the temp hits 190 and then pull that beef. Let it sit for another 1/2 hour to 45, tented with some foil, then slice that puppy up.
This is my go to rub from Central BBQ in Memphis (I know its a texas meat, but this rub is all purpose)
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
Mop Sauce
1/2 cup cider vinegar
1/4 cup olive oil
1/4 cup beer
3 tablespoons paprika
1 teaspoon salt
1 teaspoon black pepper