"The Sorkin Method" Brisket Slicing...

http://www.amazingribs.com/recipes/beef/texas_brisket.html

In the photos below, Sorkin demonstrates how he slices brisket.

Start by separating the thin part of the flat and set it aside for chopping, not slicing.

Then slice the thick center part of the flat across the grain until you encounter the point muscle on top of the flat. In the photo above he is within one or two slices from hitting the point. These are the slices that most competitors use because they produce a visually pleasing presentation of nearly identical slices.

He then goes into the layer of fat between the point and flat at the thick but end and removes much of the fat. It can be 1/2" thick or more in there and that makes the slices inedible.

The remaining hunk has both muscles, the point sitting on top of the flat, with the grain going in different directions. He slices this hunk in half.

The right section is a butt end with one cut edge. The left section, from the middle of the brisket, has two cut edges.

Slice the center section as shown, from the outer edge in.

Slice the remaining butt end of the point in the same direction as you cut the flat, continuing to cut parallel to the cut end.

Sorkin then fans the slices on a bun. Notice the line separating flat and point.

Thin parts of the flat, which can be drier, are chopped and some of the fat from between the point and flat is mixed in for moisture. The results are crunchy, heavily seasoned, and juicy. They can also be splashed with sauce, and served on a bun.