Beef Loin Strip Boneless - Help needed!

Papzi

I picked up a "Boneless Beef Loin Strip" for a dinner party for a Homecoming Dance tomorrow night for 5 high school girls and their dates.
  
It is 12.3 lbs and has a fat cap on one side.
It is about 14" long x 6" wide and its thickness varies from 1" min to about 4" max.
I was planning on a dry rub on it (Dizzy Pig - Raising the Steaks).

Any suggestions on how to cook it (direct, raised direct, or indirect)?
Dome Temperature?
Approximate cooking time?
Fat cap up or down?
I was planning on placing the thick end toward the hinge side and cooking to about 120 F at the thickest part

Any advice or suggestions would be appreciated!

blind99

Good eats!!! It's a Christmas favorite for sure. I season heavily with: salt, pepper, garlic, rosemary. Then wrap it up and let it sit in the fridge for a day. I go reverse sear. Fat cap up so it doesn't get stuck to the grid but it probably doesn't matter. I like to aim for final IT of 130-135, some like it rarer. 

Whats nice is that for a dinner party you can pull it off at 110-115 and let it rest in foil until the guests are ready. Then all you need to do is sear it. 

Post pix!

Papzi

What dome temperature?

blind99

250 is fine. Time will depend on how big the roast is and what temp it starts at. A remote thermo is handy - and you can bump the temp a bit to go a little faster if needed. I give myself plenty of time - no harm letting it rest before the sear 

Hans61

I would remove the fat cap and cook indirect -  I'd ask your daughter if her friends like their steaks pink or ruined :-) if you want to sear in the rear I would do it in a cast iron

i wouldn't add any smoke - cooking temp can be anywhere from 250 - 400 but keep in mind that the hotter you go the more it'll keep cooking after you take it off