I use a 12" Granton. I have a eletric, a cordless and about 4 other big slicers that I should sell on eBay. One bit of advice that I started doing. Right after brisket turn in. Go back you your camp and slice everything to turn in size. No matter how much you want to sit and catch your breath. Practice on them at comp style conditions than on those practice one's you do at home. Or don't just wrap them up and do them the next day. Hit them when they are hot. As Walt said... Practice.
Speaking of Walt. When are you going to be ready to get rid of that FE? I need to leave one out NE. Save me some driving.
FROM SEA TO SHINING SEA BBQ TOUR
Red Jambo one off
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle