What cut to use and broth?

dave,
the tip doesn't have much fat so low and slow would be the way i would go.
if i was doing it in my fec i would
1-smoke for 2 hours and try to stay in the 145-165f area the whole time
2- i would thn bump my heat to no more than 200-225 tops until i hit the 130 number you are talking about.
as far as holding in roaster that would be fine and i would not go above 145-150 on that.
a nice ez au jus would be one can of a high quality beef broth(no salt added). to that i would add one medium onion maybe 5 cloves of garlic and a couple of nice sprigs of rosemary. the onion and garlic would be real coarse chopped. bring it to the boil, simmer about 15 mins and strain that into your electric roaster. of course you would have to salt and pepper that to taste.
as far as the bread would go vie de france makes a really nice par cooked french type roll. just warm em up.
hope this gives you some ideas that you can work with.
jack
ps nice to meet a fellow rifle owner. i have a nice 45/70 and built my wife and myself a 32 caliber blackpowder squirrel rifle. hers has a browned barrel and i blued mine. opps sorry got off track