In the interest of a more even doneness from edge to edge, I'd treat it similar to a prime rib, and smoke low n slow at 225-250 to an internal temp of 110, then toss it on a super hot fire to reverse sear for a few minutes a side. Remove from fire when IT hits 125-130, then lightly tent for 30 minutes before slicing/serving.
IMO, cooking to 140 before the rest is taking it too far for this cut of meat. It will end up being around 150 when sliced after carryover. To me that's in the well done to destroyed range for lean beef.
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)