- 156 Posts. Joined 11/2011
- Location: Oklahoma City
- Points: 15
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I liked it like this. Against the grain.
We usually make a half case or more at one time (35# and up) so we chill the finished butts to just short of frozen, fire up one of our electric slicers and cut it across the grain. After a bit of experimentation we coose to usually cut it thin to reduce curling but thick works well too as long as I keep an I on it while frying. If we decide to cut more of it thick I might invest in one of the cast iron bacon/sandwich steak weights.
I agree. Look close when you pull a pork butt some time. Some of the grains almost run up and down.