My buddy dropped this off for fight night. He works at a purveyor and always hooks it up. I have a lot of experience smoking, but not this particular cut. Wondering if I should smoke it whole or separate the cap then roasting the cap and center separately. (Mouse muscle will stay with the center) I’m tempted to roast the whole thing the same way I do tri tip. 225 to an internal of 120-125. I’m worried about the end pieces coming out too dry. Maybe separating it would yield a better cook. Main motivation for not separating is because it would look cool all in one piece. I have a commercial slicer, so I’m not worried about cutting it after. Any suggestions or advice would be appreciated. Also, if anyone knows how long it would take at 225 whole. Thanks! 13.7 lbs. Beer for scale.