Originally Posted by
TMM1982
Mine definitely was less than 1/2 inch. I'd say more in the range of 1/4 inch which is just how I like it. And it was the most tender, tasty, brisket of my life.
1/4 is acceptable, and not extremely thin, IMHO. A lot depends upon the cut of the brisket it is taken from though. If you have Aaron's book take a look at the sliced brisket he prepared on page 182. Most of the flat is cut a 1/4 inch thick+ while the point runs a 1/2 inch+.
Seriously though, most of the sliced brisket (not burnt ends) I ate in KC was paper thin. When I hear someone say "extremely thin-sliced" it evokes that memory, not one from Franklin BBQ.