Reverse sear is the best. If you cant get red oak, white oak works nicely. Maybe one small chunk for the indirect part of the cook.
Watch the temps. That little sucker will be 90 degrees internal before your second beer
Keep your rub simple. Salt pepper and garlic works best.
Pappy is so correct about slicing. Pay close attention to the grain before you season it.
I actually know folk who will outline the roast and draw the grain so they know how to slice it after the cook.
The reason is the grain changes throughout the cut.
Lightly tent it with foil for at least 10 minutes. Ya don't want it to cook anymore and you want the juices to redistribute.....
Gotta listen to us Californians on this one