I do it, but, I do have some questions about it.
For instance, if there is a fat cap of some thickness, it is less flexible. A floppy raw brisket might also mean a thin flat.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
Whip It Off, Chambers!
"perhaps...but then again...maybe not..."