This will be an indirect cook, so set up the poor mans SnS for 225-250
Truss the roast to make it round for even cooking*
Dry brine it with Kosher salt the night before to the tune of 1/2 tsp per lb.
I use a paste with crushed garlic, rosemary, thyme & pepper, (there are a lot of rub recipes on-line for beef) I don't remember the ratio, but don't go overboard on the rosemary. Rub the paste on the roast right before you put it on.
Smoke it slow and slow at ~ 225-250 Use very little wood, if any. If you use a wood chunk, I suggest something mild, like Apple. It's a good cut of meat and the smoke can overwhelm.
When the internal temp hits 115-120, pull the roast and crank the heat up and then sear the roast on all sides to get that beautiful crust, and pull it at 130 for medium rare.
Here's one I did, earlier in the year.
* this is an important step, because the meat will cook evenly, and be pink throughout. If you have a roast with bones, cut the bones off and cook them separately.
Hope this helps!
