I decided to stay with the French Dip recipe. Indirect heat at 275 until 125 internal for the roast. Au Jus with onions. Salt and pepper rub. Smoked with lump coals and pecan wood for 1hr:25min then rested for 40 minutes while I watched the internal temp climb from 125 to 140 while it sat on the counter, covered with foil.
Thin slices soaked in the jus. Provolone cheese and cheap bread. Very pleased, enough for 6 big meals.
by JavaGeep