Tony,
I open mine out(yours will be nearly butterflied anyway since it is boneless) and remove every bit of visible fat to reduce any gaminess. Stud all over with rosemary and garlic, cutting little slots in the meat and poking the slivered garlic and fresh rosemary leaves into them. Cover fairly liberally inside and out with evoo. Smoke at 225 to IT of 120 for rare/medium rare using a water pan and around 4 ounces of cherry. It will take around 30 minutes per pound. Rest in cooler for one hour and then reverse sear. Serve with mint jelly, rosemary potatoes and assorted veg. That anyway is how I smoke them and they turn out great. I'm sure others will weigh in with their approaches.