This is the third roast beef I have done now. Along the way I have learned a lot including the proper way to foil meat. My last attempt I decided to use an aluminum pan and then tent the top with foil. Imagine my surprise the next day when I pulled it out of the fridge to slice and the aluminum pan was half full of juice. Those who went with me to Windrock a few weeks ago noticed I had a large bag labeled "Roastbeef (dry)" that I used for sammiches. That is the one I put in the pan to rest and created a foil tent above. This last attempt was perfect and having the slicer was so much better than trying to cut by hand with a knife. Roastbeef after using my special roastbeef rub, having been smoked with oak over lump charcoal for 5 hours, and then rested for 24 hours in the fridge before slicing. Half sliced. All sliced up. Table cleaned off and ready to bag.