I don't have a picture of the butchering, but this might help. The white arrows are pointing at the money muscles in these two butts. For competition, I use a fillet knife to trim the fat around the muscle on top and bottom to give it a good shape for slicing,and a little separation so I get some more bark wrapping around the slices.
When the cooking is done, cut the whole muscle off the butt, put the cut side down then carefully slice it. A very soft touch and slight downward pressure on the back stroke only will help keep it from falling apart.
