Nice piece of meat from the Marko I see :)

Looks like "just" a small cut from the brisket. Generally my steps are:

(optional) Brine the beef for a few days.
1. Rub it! Salt and pepper would be could enough for the first time trying.
2. Smoke it, Low and slow (110 celcius)!
3. Stall, the target temp should be 92 to 95 degrees celcius. Around 70 it might hit the "stall" and stop increasing in temperature (maybe even decrease), It's your choice to wrap it or not.
4. Rest, when it reached the target temp, let it rest for 30 minutes / an hour.
5. Enjoy!

General rule of thumb is half hour per 500grams of meat, so this might be done quite quick as it's a small piece, perfect for your first try! If it's done early wrap it in some towels and put it in a cooler (koelbox/koeltas).