slices

Okay, For you that have more competition experience this might seem like a weird question... But, what's the advantage of turning in brisket slices at all? I've never tasted a flat slice that was as good as properly done burnt end. I don't doubt that's possible, but just very rare. Also I...

I've read that the chunked flat is better for a bbq sandwich, but that its more messy and more difficult to handle. Could it be better to use slices from the flat instead? less messy and fitting easier into a sandwich? Sandwich idea: Brisket (flat or point), coleslaw, bbq sauce, onion, pickle.