Brisket, I tend to slice the flat and pull the point. Gives us both...
But, like chad said, I do more chuckies than I do briskets because we like it pulled (aka. chopped) so much... Lots of folks say "it tastes just like pulled pork, only more beefy and better".
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.