The thing I have found about brisket is how much folks vary on whether it is done right or not. For my personal consumption I expect brisket to have some chew and a little dryer texture in the flat. Just the way it is supposed to be. But, for a competition, where you are cooking blind and with no ability yo explain your work, you cannot assume that the judges are looking for that chew. In which case, you are better off erring on the side of juicy and salty as that is a flavor that most people enjoy.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."