Cookingmama !! Glad to see you here.....
A nod to your strength in re: to the youngster.......
"4.39 lb" is is a decent deal & I would watch for that price or lower, if you can.....
OK, now that you have it home, like G$ says with the sear 1st & set off to indirect is a good way to go, esp. for 1st time cooking..............
Get a good crust on it, I'll use granulated garlic &/or maybe something like Pappy's or a flavorful, but no too spicy rub that you have around.....
I set them in the indirect area with the thick side toward the coals & for med. rare go to about 135 in the center of the roast.....
Another real good thing to MAYBE try is injecting, I do that almost always, nowadays, but saw where you wanted to see how it was mostly straight ahead........
For that, use really any kind of flavor that you & your family likes & if the marinade has bits & pieces in it, just run it thru a strainer before so it won't clog the injector.....
Reason I suggest that is: Most folks treat this as a steak, I treat it as a roast & like to cook it slower & keep it juiced up.....injecting will help big time......
I also like to leave the fat cap ON & cook with it UP as it helps keep the moisture & flavor thing working better that way......
On the indirect thing, I wouldn't go at too high of heat, maybe 275 at the grate; just noticed that if you cook them way too fast, they're not quite as tender......I go a bit lower like that for 1~1/2 hours, your cook may vary?
Hope this helps &
Have a great cookup & let us know how it goes !!!!