Whole Boneless Ribeye Roast Cooking

[brien lautman]

Ron, my roast was about 15lbs prior to the dry aging process, and is being dry aged for 60 days.

I have a rectec (pellet smoker), but am unsure if smoking the dry aged roast is a little over the top, opinions? (dry age +smoke?)

I was pondering playing it safe and using the oven.

(FYI I use a Maverick 732, and a thermopen to check temp).