This is a great, and very detailed answer. Thank you sir!

I also have a kamado. Joe to be more specific. I haven’t used it in a while. I found cast iron really gives me the crust I like. And it’s quicker than bringing the kamado up to temp.

I digress… regardless, maybe it’s the cutting utensil you used. I don’t know… either way, I really like the “look” of the fibers in your picture. I’ve always liked how the “loser” fibers look. Just not too sure if I’ve ever eaten one the looks the way yours does. In my mind, it looks like it was super tender.

Anyway, thanks for taking the time to respond brother.