I will use the onsite ovens.  I do an old recipe I learned from a meat Market in Fresno from the 80's for the cooking, a 2 phase process. 

Can you describe your two phase process?

Start the meat uncovered in a 500° oven for 20 minute.  While meat is still cooking in oven, reduce to 325°, cook for one hour.  Remove from oven, tent with foil and leave on counter for 90 minutes (meat should be about 115° IT).  About an 90 minutes before you are to serve, put meat back in 350° oven.  Cook until your IT is 15° below your serving temp.  Remove from oven, tent and rest till serving.

Never tried this on a small roast, usually 12-17lbs Rib Roasts.

Thanks! Getting ready to cook the roast I have been aging. As I was reviewing the thread last night, I noticed the two phase process and was curious what it was all about. I probably will go a more conventional route in the smoker today. However, I will keep this in mind for the future.