If you can manage a lower temp, i'd slow smoke it at 225-240 till internal of 110-115, then reverse sear it till IT hits 130ish. Rest for at least 30 min before slicing and serving. Temp will continue to rise during rest somewhere between 5 to 10 degrees, and you'll have a perfect med rare from edge to edge.
The problem with cooking a large piece of meat like that at higher temps, is the outer areas end up overcooked when the center is at desired temp. So you get a donut effect. brown outer ring with a pink center. I'd rather have it nice and pink all the way through with a nice crust on the outside.
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)