Brisket for slicing.
Gentlemen and ladies;
A local deli man has asked me to provide him with BBQ brisket to sell. He wants to be able to slice it for sandwiches, on an slicer, just like he'd slice corned beef (brisket) or pastramimi (also brisket.) He wants to slice it THIN. He doesn't slice anything by hand, and doing so would seriously slow down his lunch crowd turnover.
So far all my attempts at cooking brisket to that consistency have failed. My meat just doens't hold up when sliced that thin. If I can get it thin enough, it's not as tender as I want. If it's tender, it falls apart.