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Anthony GuminaI am currently preparing to do the same thing but not until mid January.
From my investigation my plan is pull it out in the morning, season it and let it sit for 4 hours. After that I plan to cook on my pellet smoker at 225 until internal temp of 120 and rest in a cooler for an hour or more to (hopefully) reach a final internal temp of 130 to 135. Then searing with a propane torch before service (https://www.harborfreight.com/propane-torch-with-push-button-igniter-91037.html).
I’m unsure how long it will take to cook but it should hold in a cooler for a couple hours easily so unless new information becomes available I’m going to estimate about 4 hours in the smoker.
One of the problems I am running in to is that so much information is specifically for bone in which drastically changes cooking time.
Hope this helps and please keep us updated on your method and results