I have a 4 pounder, evenly cut. Any suggestions on rubs, or technique? This is my first BBR. I want to make some roast beef out of it. I was thinking montreal steak seasoning as a rub. Or I may just go straight sea salt and black pepper. What is on your mind? I like to learn, and perhaps if I see multiple's that I like, I may just go out and get another and do two!