Picked up a 3# American Wagyu Manhattan Roast for xmas dinner from Snake River, looking for some opinions on how to cook it. The original plan was to dry brine the night before, and throw on the pellet pooper till it hits 105-110, pull, rest a bit and finish on the kettle over open flame. Has anyone cooked one of these before? Anything i should look out for while cooking/tips? I don't wanna screw up this roast, as its the most expensive piece of meat i've ever purchased.