I've had this same question on my mind recently as well. I have goog knives. not specifically for this purpose but honed in and sharp as hell.
So you harden it up in the freezer a bit. Is this after right after smoking and rest or longer after? I also hear everyone saying cut against the grain. Is there a set way to determine this on any cut of meat? Thinking of trying this with a sirloin tip, but also have other big cuts I may try it with. I think of cutting a steak and can't determine a direction of the grain. thanks for any/all help.