So I'm continuing with my experiment of using the method in the OP on some lesser cuts of meat. First try was with a big ass chuck roast for $4.99/lb, which turned out like crap - do not recommend. Second I tried it on a sirloin tip steak $5.88/lb. It turned out pretty nice and tender.
This time I tried it on a couple of chuck eyes ($5.88/lb). Added sea salt and pepper and wrapped them back up before heading over to buddy's house for a BBQ Sunday night. :
I'm still working on my grilling technique and probably gave these a bit too much direct flame:
But they still turned out really tender and juicy, if a bit overdone. Would recommend: