Looks delicious! How long did you cook it? Time or to a specific IT? I would love to try this on my rotisserie.
I was inspired by a youtube video by Cooking with Ry (I'd recommend giving it a watch for some general guidelines).
I cooked it to a specific IT. I was shooting for an IT of 130 deg F (hoping for medium doneness). I checked for temp after 40 minutes and the thickest portion was the right temp (the thinner end-part was higher and ended up more like medium-well to well-done). But 90 percent of the meat was spot-on medium. I seasoned it with my fave beef rub, Oak Ridge Black Ops Brisket Rub and finished it lightly with Killer Hogs Steak Rub (the Oak Ridge stuff is very fine, and I wanted a few coarse garlic/pepper granules in the crust, hence the Killer Hogs).
I left the top and bottom vents wide open, used a full chimney of charcoal on one side of the grill only, with a chunk of hickory for flavor. Internal pit temp was a little hotter than I expected, so I'm glad I checked for meat temp promptly at 40 minutes.
I highly recommend the rotisserie method for this cut. Give it a try, it's a fun way to cook!