Preheat your Traeger grill to 180 degrees F and get the smoke rolling.

Coat the beef in olive oil, bbq rub, and a generous hit of salt and cracked black pepper, and insert a meat thermometer.

Place the beef directly on the grill grates and smoke for 1 hour.

Remove the beef from the grill for a moment, and increase the grill temp to 400 degrees F.

When the grill is hot, place the beef back on the grill and cook until it reaches an internal temperature of 125 degrees F, about 20-30 minutes.

Remove and rest the beef at least 10 minutes before removing the ties and carving into small rounds.

In a food processor, combine the garlic, pine nuts, and arugula, and pulse until chopped.

Add the lemon juice and parm to the food processor, then with it running, slowly drizzle in the olive oil until well incorporated.

Transfer the pesto to a bowl and season with salt, pepper, and more parm to taste.

Transfer the sliced beef to a serving platter, then hit with flakey salt.

Dollop over a good portion of the pesto, add the tomatoes and blue cheese, and top with fresh basil, cracked black pepper, and a good squeeze of lemon juice.