I’ve always had good results with reverse sear. I usually salt the roast 48 hrs prior to cooking. In the fridge unwrapped and on a wire rack. Then smoker cooking at 225-250 until 10 degrees below desired internal temp. Then I rest, pat dry, and rerub with butter mixed with rosemary, thyme, salt, pepper, garlic. Into 500 degree oven for 15 minutes or until desired crust is achieved. Ends come out more medium for people that don’t like it med-rare. As far as au jus, I use the drippings and make gravy (my favorite part and the only reason for not just cutting steaks).
