Let the brisket rest for 30 to 60 minutes after cooking
Identify the grain direction in both the flat and the point
Separate the point from the flat if needed
Slice the flat against the grain into thin slices
Cut the point against the grain into thicker slices or cubes
Use a sharp slicing knife
Keep slices even and consistent
Slice only what you plan to serve
Serve immediately or keep covered to retain moisture