I am trying out the pit beef for the first time (thanks to WessB's site).
My question also applies to cooking a brisket. When the cook is complete and rested, do you slice the whole piece of meat at that time or slice just what you are planning for the meal? Does it make a difference in the piece of meat staying as a whole and waiting to slice at mealtime? Also, how do you freeze, as a whole or slices?