And the results.
This was really moist and we were all amazed. I and my family thank everyone for the help. I have to learn how to carve this thing properly. As you will see in the picture below, I butchered it.
First I picked it up, and it started separating. One piece looked like brisket so I just assumed it was the Flat. The other piece was a glob of meat and fat that sort of merged into the flat. I took that and some of the juices and put it in a pan. I am letting it cool and we decided to freeze it. We will use it for chili or chopped beef sandwiches.
The food was just awesome - thanks.
Coming out of the foil after 2 hour rest:
The flat (I assume) we are eating for dinner:
As I said, I need to learn how to carve properly:
But was it good!
I assume I can just put the whole Point in a foodsaver after it's been in the fridge and thouroughly cooled. (is this right)?