From my research the "baron of beef" has two meaning's (see below).
unfortunately mine is the US cut.....so I would assume it is not that good, could be tough....so I was thinking of smoking it.
Any suggestions or experience?
==================== from http://www.ochef.com/562.htm
Depends on where you are (and Ochefers are all over the world thanks to this Internet thing). In Britain, a baron is a large, important section of beef containing both sirloins.
In the US, a baron of beef is an imprecise term used to describe large, less important cuts that are best-suited to roasting or braising, such as the steamship round, top (or inside) round, or bottom (or outside) round.