I don't understand why it has to be so thin. When i make a brisket samich i use a couple of slices about 5/16 in. thick on a crusty sandwich roll. slather BBQ sauce(home made) on it and it's to die for. Most commercial slicers will slice that thick.
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"The free man owns himself. He can damage himself with either eating or drinking; he can ruin himself with gambling. If he does he is certainly a damn fool, and he might possibly be a damned soul; but if he may not, he is not a free man any more than a dog." G. K. Chesterton
New Braunfels Bandera smoker
Weber Kettle
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