I've posted a similar cook in the past. Here's a step by step for Pit Beef. Start with a top round. This one was 2 1/2 pounds after trimming all the fat. Seasoned with S/P and some garlic.
Fire up the Egg and the Lodge. I've done this on just the Egg, with a small grid placed right on the coals to sear, but much easier using the Lodge.
Not important to the cook, but it seems I have an issue with my gasket. Top gasket is gone, and bottom gasket is just about off. Good thing I have one in the mail from @RRP
Sear all sides right over the hot coals
Then onto the Egg at 400 raised direct
To an IT temp of 120 or so
Let rest for 15 minutes, then thinly slice across the grain.
Serve on fresh Kaiser rolls, with Tiger Sauce (Mayo + Horseradish with a bit of lemon and S/P)
__________________________________________It's not a science, it's an art. And it's flawed.
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