I'm smoking a whole picanha tomorrow, Malcolm Reed style, but I hear varying opinions re slicing the whole roast with versus against the grain... But I think that I may have figured it out, so hoping for opinions..
If you are slicing it thin (pencil width, brisket style) - go against the grain for easy pulling apart or chewing right off the slice.
If going for a thicker, more steak-like slice where you are requiring knife and fork to eat it, go with the grain as there is going to be that additional cut required before you taste.
Thoughts?
If you are slicing it thin (pencil width, brisket style) - go against the grain for easy pulling apart or chewing right off the slice.
If going for a thicker, more steak-like slice where you are requiring knife and fork to eat it, go with the grain as there is going to be that additional cut required before you taste.
Thoughts?