Follow up questions, thanks again.

So just following up again. Once again thanks for the help everyone!

I know I probably failed at properly slicing this. But I did notice on the point section there was a way different section in the middle of the meat. Almost like a once fatty gap from the top and the bottom. I wish I took a picture of it, but was engulfed in the murder mystery dinner we did.

You can kind of see it in the first picture but after the first couple slices it was about a half inch maybe an inch thick, and kind of had a web like look.. What was that? Is it normal?

I've also included the cook overview of the process and set temps. I did do two double takes pre stall based on the comments. Some people thought I needed it much higher, would turn it up, then others said it would work so turned it back down.

Once again, thank you guys. Somehow the leftovers seem to taste better today, then again, there was a lot of snacks being eaten so it's possible I was just not really that hungry at the time.