I just trimmed it out like the instructional video over on virtualweberbullet.com shows you to, tied it up and just straight old kosher salt and fresh ground pepper on it. Then smoked it at 225 until it hit internal of 130. Let rest for twenty minutes. Sliced it and ate it! Served it with a sour cream and horseradish sauce. It was so tender, you did not need a knife to cut it. It had just enough smoke too.
Usually, I will also sear it off on my BGE after coming off the FE but I forgot to fire the egg off last night. Did not stop me from eating it. Or anyone else.
Served it with olive oil rubbed and salted baked potatoes, and some great roasted asparaus.
BTW, if you have never roasted asparagus, you are missing a treat. Just put some olive oil on the asparagus on a sheet tray, salt and pepper it, and shove it in a 425* oven. AFter about 15-20 minutes, it will start getting crispy and darkened. It is excellent cooked this way.