This is also another valid point that I really believe in, "never slice more than you need" I shake my head every time I see a pic of a brisket all sliced up.I agree with the undercooked. What I aslo try to do after cooking/rest, is after slicing, keep the brisket together (or connected). This helps keep moisture and juices locked in and slows the briskets natural tendacy to dry out. Its kinda like an avacado (after slicing) and keeping the center bulb ball together with the avacado to avoid browning.