Brisket: Sliced or Chopped?
Recently I read in Daniel Vaughn's book (The Prophets of Smoked Meat) that chopping or making chunks out of brisket was close to a crime. I had never had brisket before so I visited a restaurant were they chopped the brisket and, honestly, I was disappointed in it. It was dry and tasted just like roast beef, barely a lick of smoke to it. I sauced it up after the first bite.
Any opinions on whether to chop or slice brisket and do you think it made a difference to the meal I had?