Some more info would help. How would you cook it if you didn't have a CS smoker? You like it rare, medium, how?
I would cook it the same as prime rib, but it would probably turn out a little tougher. Put some Montreal stk seasoning on it, and whatever else you want (I use Rosemary/garlic) and I would cook it to about 124 deg internal at 225. (we like it very rare) Let it sit for an hour wrapped in foil. Possibly stick it in an oven after that for about 10 mins at 450 to get a crisp outside.
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