Sounds like a success, Dave! Yep...keep it simple, and don't over-think this step. The rest is VERY important, but easy. Like the guys said, double-wrap in HD foil, towel in the bottom, meat, towel on top...close and rest. Bet you noticed that after you took it out it was darn-near as hot as when you put it in there! The rest will achieve some "carry over" cooking, but the main reason is to reverse the flow of the juices back into the meat, so you are not trying to continue cooking.