Pulled it out of the smoker at 141, wrapped in foil. Pre-heated the oven to 525, and sauted the squash & zucchini. Here's the recipe for the side dish:
2 zucchini
2 yellow squash
1/2 Vidalia onion
1 ripe tomato
sprinkle with garlic salt
light sprinkle with kosher salt
Italian cheese (Romano, mozzarella, Parmesan, Asiago)
Saute the veggies in olive oil, then add the cheese. Continue to cook until melted.
I put the roast in the oven for about 6 minutes, just to sear the outside. Sliced it and dug in! Didn't need to make the juices into au jus, as it was very juicy already, and quite tender.
Next time, I'm pulling it out at 135 (more medium-rare). It was very good, but just a little more "done" than I expected. It was medium, but I think a little more rare might have been better.