I hear ya on all that - one thing I'm noticing is the slices are pretty thick. Thick slices are good for really, really tender brisket. If the flat is a little tougher, thinner slices are much better. Make sure you're cutting across the grain. That said - brisket is farking awesome for chili - in fact I'll be doing one soon just to get my chili on. I will be eating the point of course. It may not even make it inside the house.
Nice cook there - IMO you're on the right track and have a lot of great brisket cooks ahead.
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