The grain and shape of roast doesn't look right. Looks more like a sirloin tip roast. Seen this mistake many times before by stores in the southeast.
The cooking process shouldnt be any different. Slow smoke it like at around 250, till internal hits 130 or so, then rest for 30 minutes before slicing across the grain. Should still be good. The only thing to watch out for is because this is a very lean roast, they don't do well when overcooked. Med rare at most is best.
This type of stuff if fantastic for making cold sliced roast beef sammies.. Paper thin slices off a slicer and it's a little bit of heaven.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)