So tomorrow night I am making the clod, been hearing so much about it lately. Got it for a really good price - 2.39lb - they were making london broil
steaks and the guy at the supermarket was nice enough to have an 8lb cut made for me. So, is temp the same, typical prep? Mustard and a favorite rub? I will probably put this on around 2AM tomorrow night and expect to pull sometime after noontime Sunday. Thanks.