Nah, just straight in, no seasoning, nothing.
I wouldn’t want them any less done, they’d be raw in the middle.
Still very moist inside. I’d say these are close to perfect.
Regarding salt, I was told never to use cheap granulated salt as it contains an anti caking agent which tastes bitter when smoked.
Proper coarse sea salt is what you need, or that pink Himalayan shit which is always cheap as **** at B&M.