Once the meat is done, after 24 or 28 hours depending on your tenderness preference, take it out of the water and place the bag on a plate to rest the meat for an hour. Just before the hour is up, heat up the broiler and coat a baking sheet with aluminum foil. Once the meat is rested, cut the bag open and remove it. There is liquid in the bag. You can strain it and save it for bean or soup stock, or reduce it for a sauce. But a warning for the latter: the sauce will have an unpredictable amount of salt. Blot the surface of the meat dry, place it onto the foiled baking sheet, and put it under the broiler.