You got, basically, a big flat. I cook fat side down (heresy, I know!) so I don't usually trim the fat unless there is a really thick cap. It's all going to the bottom the cooker or water pan anyway.
I'd lose the coriander for the first cook. S&P and Montreal will season it well. Pick one of your fruit woods for flavor - the meat doesn't pick up that many flavors. Use some oak for "heat" if you have some.
You don't need broth if you wrap. Just use some apple juice or water. At 250 you'll be a while getting to 160 so unless you are going to be there all night you will want to foil it.
Good luck. I'm sure others will chime in and by the time you start cooking you'll be confused as all heck!
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