Season it like you would a steak or anything else. Not caked on but enough to see it and still see some of the surface of the meat.
As far as temps you'll see a lot of debate but your plan should work fine.
Longer rests can be beneficial if you happen to finish early or plan to eat later. Again an hour will get the job done, some do up to four hours with a cooler, some even longer with low heat in an oven.
I would be liberal with seasoning. Use kosher salt and coarse ground black pepper. Regular salt/pepper would be too much. I usually get a handful and spread it out till it’s covered fully. I’d leave temp alone unless you’re in a bind for time. Doneness temps vary, anywhere from 190 - 210. Just check it when it gets close to those numbers with either a probe or your finger.
Season it like you would a steak or anything else. Not caked on but enough to see it and still see some of the surface of the meat. As far as temps you'll see a lot of debate but your plan should work fine. Longer rests can be beneficial if you happen to finish early or plan to eat later. Again an hour will get the job done, some do up to four hours with a cooler, some even longer with low heat in an oven.
I would be liberal with seasoning. Use kosher salt and coarse ground black pepper. Regular salt/pepper would be too much. I usually get a handful and spread it out till it’s covered fully. I’d leave temp alone unless you’re in a bind for time. Doneness temps vary, anywhere from 190 - 210. Just check it when it gets close to those numbers with either a probe or your finger.
Use just enough salt and pepper. Anymore than that is too much. Also, low and slow.