Time ran out on me this weekend, but I will be trying this next Saturday. My first attempt probably should have been a chuck roast, but my local store had a special on bone-in NY roasts $3.99 lb., and I couldn't help myself. I bought a 4-1/2 lb'er. Looks like it's been sliced off the bone, then retied. But now that I've upped the ante, I'd like some input from the pros here. The meat isn't all that marbled, but it does have a nice little fat cap on top. I will do Chef Jimmy J's Au Jus, too. This will be for dinner, not sandwiches. At least not right away. Now I did a search, but didn't find a thread on this cut of meat. I thought I'd coat in EVOO and Montreal Steak seasoning the night before. Thinking of going 230* and using oak wine barrel for smoke, thoughts? We like our meat done medium, so bring it up to 135*, then foil and into cooler for an hour? Or would it need to rest in a cooler at all? Thanks in advance.