Either rub would do, keep it simple and the temps you're aiming for are right on for me at least. Keep a smokers journal of how the cook was set up and the steps you've taken and adjust later if need be. You'll get all sorts of suggestions....foil, no foil, inject, don't inject, fat cap up, fat cap down, etc...1 1/2hr per lb. as a general guideline but shoot for an internal of 190F and than probe test, you're looking for the butter feel. Let the meat rest for an hour or so foiled (internal temp will spike 5-10 degrees). Have fun and good luck!
WSM 18.5/Weber Kettle 22.5/Maverick ET-732/ Flyer Orange Thermapen/iProvokeSmoke