Not making the whole thing. Should I do Butchers twine on this? I have never made one. Is it like a NY strip roast? I cut up half for a small get together tomorrow. The other half had two steaks whacked off and then vacuum sealed for another day. I SPOG'd it and it's in the fridge. The mini will be smoking this bad boy tomorrow. Taking to 138 then wrap and put in cooler. Should I plan for 45 min/lbs? And eggs are on right now!