Just to share my "Adventures in Expensive Meat"---Spin, Charwoody and the rest of you who checked in with great suggestions, it was/is fabulous:
Night before, covered my 5lb. roast in kosher salt and freshly ground pepper. Then hand-slathered it with extra virgin olio 'd oliva, and sprinkled some granulated (not powdered) garlic on it, and let it sit in the frig overnight wrapped in a big plastic bag. The next day, got the BGE roaring and seared all 4 sides for 2min. each @ 700. Took it and the grid off, "then" put equal amounts of J.Daniels Barrel chips and 3 big hunks of cherry wood on, and then put another grid on with the grille extender slung underneath to hold my drip pan.
Things were smoking furiously, and put the roast on with the lower vent open 1/4" and the top about 1/2 way, for a cook at 350 for about an hour and a half. Pulled it at 135 internal, and tented in foil for only about five minutes. Unbelievable. This is what I call an indirect/direct cook since you don't have a plate setter or firebricks to totally shield everything, but the drip pan underneath the top grid deflects the majority of the direct heat source. Thanks again to all my helpers for making my own private Eggfest a success!