Preheated the Smokette at 250 for 60 minutes. Placed 2.5 sprigs of fresh cut rosemary (from my garden) and half a large clove of garlic in the firebox. Also added half oz. of apple wood. Wasn't looking for strong smoke flavor, just a hint. Placed roast and firebox in and waited exactly 2 hours for roast to register 116 degrees (wanted medium rare to rare); it was 48 degrees when it went in. I then opened the door to cool down the smoker, closed the door and reduced temp to 140 degrees. Roast continued to rise fairly rapidly, so opened the door a 2nd time to cool the smoker. Temp stabilized, and roast hit 130 degrees an hour later. It held very well for the next 3.5 hours, to a maximum roast temp of 133-4. Then removed.........
Let sit for 15 minutes and then grabbed a knife, basically cutting the roast in half to see what it looked like in the middle. Voila.........
I would have to say that this was not only easy, it was fun. Also, you can't imagine the smell that this thing produced. My whole neighborhood could smell it, and it smelled delicious. This roast was better than anything that I have eaten in a restaurant, even those that specialize in prime rib. It was so juicy, and the flavor was mind blowing. The infusion of the rosemary and garlic added just the right flavor and aroma. The edges were a bit more medium for those that are rare beef challenged, such as my wife, however, overall, the doneness of the roast was consistant throughout. I can't sat that I would have done anything different. Good Luck!