i think the thinness of the slices will compensate for a little less ttender if you dont cook it to the poiint we are accustomed. If you bring it to 180-185 and cooler it for a bit it should slice well. In our world, 1/4 or thicker slices is the normal case and the brisket is fall apart tender, but that aint the deli world case they need firmness. With thin slices, it will still be tender enough to eat and have the BBQ flavor.
Just make him promise not to serve thick 1/4 inch slices cause then your reputation goes down the tubes.
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