Think next to brisket this has been my fav cut of beef, grain is similar. Didn’t find a lot of information on cooking it whole, seems the Brazilian steak houses cook it kabob style with a quick seer. The meat counter gave me internals but no grill temps. The cut is the serloin cap if you look at a diagram right next to the tri tip, so I treated it the same 230* till 120* internal then 400* to 135 for rev seer. From the meat counter it came cut 3/4 the way thru against the grain 1.5”-2” and rubbed I’m very pleased. the rub is good but they used WAY to much salt. I put the sensor in the thickest of the slices. think I could replicate the rub cinnamon, brown sugar, salt, pepper, garlic onion powder. Actually reminds me a lot of the Larry’s rub below. Puls maybe some parsley or cilantro?