Lots of different ways, but, hands most often, bear claws sometimes. I prefer to give a very coarse chop, then smash the pieces so they shred up a little. Hands in gloves always, as it is nicer and your skin doesn't get torn up by the heat and meat.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."