Well I cut it in half and prepped 1/2 of it with SPG, wrapped, and vacuum sealed. It will sit until tomorrow at which time it will be smoked over hickory (AMNPS) @ 225. I want the finishing temp to be about 130ish. Dinner is at 6pm so depending on how quickly it cooks I may pull it early (due to reheating on a grill).
The hunk I'll smoke is 5.5lbs. I'll also have one or two Cornish hens, mac-n-cheese, beans, and ABTs (can't smoke without throwing in ABTs!!!). I now have to feed 9 people (7 adults with only 6 of them eating beef) so I think we'll have enough food. I am a bit concerned with having enough beef but we'll make due. Oh, I'm also toying with smoking some potatoes and turning them into mashed potatoes. I love smoked "baked" potatoes but I have never made them into mashed.
Below are pictures of my dinner (I took a steak out of the center) and the 1/2 that I will be smoking tomorrow. Sorry but no pictures of the whole loin as I didn't think about taking pictures until after it was seasoned.