Looks GREAT, Doug! One "minor" recommendation... If I read it right, you sliced both before resting them; right? If so, I would really urge you to resist that temptation until after the rest! You will lose a lot of liquid through that gash, while resting, that you wouldn't otherwise! When you remove meat that needs to be rested, it should be immediately wrapped (while closest to its desired temp), and placed in the cooler, surrounded by towels. The bark kind of "seals" the surface of the meat. While it is resting, initially all of the juices are still migrating toward the surface of the meat. As it cools, that flow reverses, and much of the juice is re-absorbed back into the meat. Your slice let most of that juice out, where it won't be retained by the meat.
The same thing happens with steaks on the grill. I'm sure you've seen, or have immediately cut into a steak fresh off the grill. Big puddle of juice on the plate, right? Rest that same steak, before cutting, for 10-15 minutes, and that first slice will hardly have any juice on the plate...it stays in the meat!
