Smoked culotte (rump roast) for New Year's

For New Year's Eve we met with our usual gang of friends and their families at our house. We'd been saving a culottesteg for the occasion. In English, I guess that cut of beef is something like rump roast - here it is seen as quite gourmet, cut into a triangle shape, very thick in the middle, with a criss-cross-cut layer of fat on the top.
I poured through my grilling and barbecue cookbooks from the US, and there was nada in there for grilled rump roast. Just ain't sexy enough. I mean - if you're going to make a gourmet cut of meat out of something not gourmet, call it something French, and voíla! Gourmet. (By the way, they don't have culottesteg in France either, according to Peter Paris! The butchers down there won't know what the hell you're talking about if you order one.)

So I ended up treating it a bit like a tenderloin and doing it that way. Just before grilling, I make a mixture of 2 T olive oil and 2T Worchestershire and smeared it all over the meat. Then I sprinkled lemon pepper over the whole thing, plus a bit of garlic salt, too. I just left it in a shallow aluminum pan and put it on the indirect side in a hot grill - 225 degrees C - or about 450 F. Put on a couple pieces of mirabella chunks for smoke.
I just left it in there to do its thing for about 2 hours, until the internal temp on the thickest part of the meat was 60C. Actually I missed it - was preparing other stuff in the kitchen when Thomas went out to check the themometer and the meat was at 64C. I brought it in - uncovered - and let it sit for about 90 minutes as we had our apps (homemade bread with 4 dips: parmesan-artichoke, grilled eggplant-pepper, Italian bean + tsaziki).
Served the meat with baked potatoes. Compltely forgot about the baked and balsamic-marinated beets that were outside on the bench (due to lack of space in the kitchen).

I was kind of disappointed in the result of the beef. I should have pulled it off the grill sooner, then covered it and let it finish "cooking" on its own. It was a bit tough and a bit too dry in spots. Very good flavor on the skin/fat however. And amazing the next day very thinly sliced on sandwiches.

The weather: Cold, but no wind. Used 2/3 a grill starter of heat beads. Dark as hell when I started cooking around 5 p.m.