Dry rub only? No brining involved?
A couple years ago, I would always brine. I've been cutting back on salt, so no brine. Also, all the seasoning is salt free. Surprisingly, I bet you would never guess. It really is flavorful enough when heavily seasoned with a nice combo.
When I'm eating it sliced a little thicker and warm, I prefer the brined version as it is juicier. I eat it more often at room temp with a super thin deli slice. When eating like that, I prefer no brine.
I cook it to about 135, then put in a pan with a few pats of butter and cover. Cook until it hits about 156-158 and pull it. Cool in fridge overnight. Then slice the next day.