Well... Its been too long so I can't edit my post...
I cooked mine reverse sear style for a medium rare finish. That roast was small, only 3lb. Fired the kettle up to 225 with one chunk of hickory. Rubbed the roast with only S&P. Cooked to an IT of 115 (EXACTLY 115, knowing your meat temp is important...), removed, foiled temporarily while I filled both baskets with blue, and get the kettle as hot as it will go, took maybe 20 min. Roast back on kettle for maybe 10 minutes for a nice sear. Remove, foil and rest in preheated cooler for 30 min. Slice.
If you thought that the meat in my pic was too rare, it was closer to medium. My phone really amplifies red colors in pics.