Forget about the birch flakes and just use the hickory. The point will be tender without wrapping during the cook. I would just use coarse ground pepper and kosher salt 50/50 and cook it at 275-300 myself. Keep it simple and let the smoke do the talking.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle