I'm planning on searing my 3.3 lb. roast at about 700 degrees after a season salt, pepper, and garlic powder sprinkle. Let said roast rest as my egg reaches 400 deg. I have seen this recommended in older posts. My question is; Should I roast it direct or indirect? Plate setter legs up on grate? or no plate setter with a V rack in drip pan? Any and all help is greatly appreciated as always!