Originally Posted by Pa Kettle

It's your personal preference, but for me...no. Extremely thin-sliced brisket is just a way to hide toughness, IMHO. You'll find this a lot in Kansas City.



This. If there is too large a fat cap left on, then I merely cut it down to something I can handle. But, I want a thick enough slice to be able to do a respectable pull test for tenderness.