I like the idea, I would hit it with a mallet, to flatten it even more, than add some aromatics and such, not unlike a fattie. Roll and tie. It would be like a giant Rouladen.
Here is one version
and one from Redheart, a great cook
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."