5 lb. boneless beef blade roast

[RSpence]

I have a 5lb. boneless beef blade roast and have never done one before. This roast has some nice marbling so I think moisture won't be a problem. Its about 12 inches long and about 31/2 inches diameter. My questions are;
-what temp should I use to cook it at?
-how long do I cook it?
-how many hours per pound, roughly, should I estimate for cooking time?
-what IT should I take it to for a medium/medium rare roast?
-how long to smoke it?
-would this be best pulled or sliced like a brisket?
-and if pulled what temp and time should I take it to?