If I am going to refrigerate, I like to rest meat for a couple of hours, then place in an oven bag or similar and crash cool it in ice water. Then wrap in plastic wrap, whole, and refrigerate.
The next day, slice what I need for dinner. Then chunk into portions and freeze. I don't like slicing either, of course, I don't have a vacuum packer, and that would be different.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."