I would not cut up something as small as a 7 pound brisket, that is about as small as I would normally want to cook. They are much easier to get right when at least 10 pounds trimmed and prepped. If you can, cook it whole. As to how, there are many ways to get there.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."