Hi Scott,
I've done a ton of these, it's my favorite cut. Gettin' spendy, but there's pretty much zero waste, so it all works out! I like mine rare, I always pull it between 125- 130, and let it it rest for at least 1/2 hour. (thats the tough part!) usually use a coating of thick worcestshire, and spog.
. Sounds like yours is already seasoned, so will be curious to see how it turns out.
The only caveat is slicing it, they have a pretty unique grain pattern. throw a couple toothpicks in there to indicate the grain, as there will be at least two, maybe 3 different grains going on, and it is SO tender when sliced across the grain.
Remember some Au Jus!!
Happy smokin, wish I was there!