Nice - I would trim the fat down on the top part a bit and place it on the parts that are not fatty, making sure to season first and then drop a little more seasoning on the fat. Stick in the stick burner for about 3 hrs with a pan of water, then remove fat place on open beef and wrap for an hour - two (when tender your done) then place back on the open smoker with a bit more salt and pepper at 300 for 30-40 min and you should be good to go. Nice crust, nice and tender. I think you just made me head for the butcher.....damit my wife aint gonna be happy with the distraction from honey do's.
What ya smokin there?