Question about slicing brisket -- i've always sliced mine perpendicular to the grain, which means starting at a corner and essentially making diagonal cuts. I've seen a lot of pictures of turn in boxes, though, where all of the slices are of the same length, and appear to not have been trimmed. Obviously, this would be impossible if slicing diagonal, perpendicular to the grain.
My question is this -- do some people slice their brisket perpendicular to the end, rather than perpendicular to the grain? Are the resulting slices still tender if you slice it that way? Obviously, slicing it perpendicular to the end gives you nicer slices to put in the box. Thanks!