I am interested in the responses you get. I would season it with olive oil, salt, pepper, maybe some red pepper flakes (depending on the eaters) and cook it around 400 degrees on a plank for 10-20 minutes until it is done. I would maybe finish it with lemon juice or parsley/garlic/olive oil.
Did you mustard and season it immediately before you put it on or did you do that at all in advance? My grocery had "rump roast" on sale (is that similar to "bottom round roast"?) and I just picked one up to cook tomorrow. I've never done one on the Egg before, so any advice welcome. I am aiming for something I can slice really thin during the week for my 16 year old son to take to school in sandwiches- isn't he lucky?