I found early on, that there is a wide variety of what folks like in brisket, and for now, I think most folks are going for that softer brisket style. My cousins (Idaho and Texas) do not like a soft brisket or roast, they always say 'that is what teeth are for' and 'I don't want my beef like baby food'.
I happen to prefer point cooked a lot more and served sliced, but, I prefer the flat a little less falling apart. Once it starts to fall apart when slicing, it means it will be dryer.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."