You gotta wonder about a culture that cuts meat against the grain which toughens it, then boils said meat to death to make it "tender"; when all along, simply cutting the meat with the grain would have given the cook a tender piece of meat to begin with.
By "against the grain" would you mean across the grain?
And "with the grain" would be in the same direction as the grain?
I'm not being obstinate here, merely seeking clarification.
Personally I woulda smoked the Pork Butt for about 10 hours and the direction of the grain would be a moot point as the collagen would have broken down and there would be nothing left to make it tough.
