you could use a top or bottom round, or a sirloin tip roast.
Smoke til 130ish for rare medium rare.
Id rub with a homemade rub(kosher salt, garlic powder, black pepper, dry mustard, paprika, onion powder. You could use a storebought McCormick seasoning "montreal blend".
I rubbed mine the night before without the salt(didnt want to pull any moisture out), then applies the losher salt the next day before smoking. Best bet smoking it the day before you need to slice it.