I prefer a rub of Fiesta brand fajita seasoning, granulated garlic powder, and cayenne pepper, on the smoke fat side down, until proper internal temp reached, flipping once, foiling, wrapping that in newspaper and into a styrofoam cooler overnight, at serving time the next day, it's hot, moist and delicious. the long rest seems to pull the seasonings deep inside. not sure, but that's how it tastes.
"Free Range Smoker",mod. Charbroil gas, unbranded oval kettle, mod. smoke n grill