Baltimore Pit Beef

I bought a top round at Sam's yesterday and put some brisket rub on it.  I let it set in the fridge for about 8 hours, and then I thru it on the Elite at 550*.  It was supposed to be Baltimore Pit beef, but I cut it a little to thick.  I topped it with horseradish cream sauce and some grilled onions.  I then put some butter and garlic on the rolls and toasted them too.