I like to Rub with Montreal Steak Seasoning, and refrigerate Wrapped in Cheese Cloth or Paper towel for 5 days, to Dry age up a bit...Day of the Smoke, I pull 1 hour early to warm up on the kitchen counter, then in to the Smoker placed over a pan with Celery, Carrot and Onion in it...I Smoke at 225-250*F until a Internal Temp of 110*F, about 30 Minutes a pound....I pull the meat and let it rest while I heat the Oven to 500*F...Then in the Oven to Finish and Crisp the Exterior...Roast to 120*F for Rare, 130*F for Med Rare, 140*F for Medium, 150*F for Med Well and 160*F for Worthless....Tent or Wrap the Meat in foil and Rest in a Cooler 1 hour or up to 5 hours wrapped in an old Blanket....Meanwhile...Add Beef Broth, Herbs and Spices to the Pan with the Drippings and Veg bring to a boil, reduce heat and Simmer 1/2 hour to make JUS for serving the Roast AU JUS...To De-Fat , skim off bulk of the fat then Draw strips of Paper towel across the JUS to remove the remainder...Or... Thicken the JUS with Roux (1Tbs Flour/1Tbs Beef Fat or Butter, cooked for 3-5 minutes over low heat) and whisked in. A lower Fat Slurry can be used also...Mix 1Tbs Flour with 3Tbs Water per cup of JUS, mix well and whisk in to Jus...To finish Gravy, bring to a boil reduce heat and Simmer 10-15 Minutes to cook out the Starch...Adjust Salt and Pepper and serve with Beef...Hope this Helps...JJ