Did one yesterday. I smoked it at 250 until it hit 120. Let it rest a bit then seared in a cast iron pan with beef tallow for a couple minutes each side. Served with horseradish sauce from the prime rib thread and also made a chimichurri sauce, see below. I made both sauces a day earlier and they tasted much better when served.
¼ cup hot water
2 teaspoons dried oregano
1 teaspoon salt
1 ⅓ cups fresh parsley leaves
⅔ cup fresh cilantro leaves
6 garlic cloves, minced
½ teaspoon red pepper flakes
¼ cup red wine vinegar
½ cup extra-virgin olive oil
Combine hot water, oregano, and salt in small bowl; let stand for 5 minutes to soften oregano. Pulse parsley, cilantro, garlic, and pepper flakes in food processor until coarsely chopped, about 10 pulses. Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature for at least 1 hour.