I agree with FIU. I like mine kinda rare, so do to 120 or so (doing in the oven - but should be the same on the smoker). I go ahead and slice it right away, after resting of course, because we are usually hungry!
I stud mine with lots of garlic and then use an Italian spice/herb rub with beef broth in a pan under the roasting rack.
Slice as thin as you can so that it will warm up fast in the Jus when you serve it.
Oh yeah, got to have lots of hot Gardinaire.