What's your favorite way to serve up a brisket, sliced or pulled? I have never pulled one myself, nor have I ever been served pulled beef. I'm sure there are reasons to do it both ways. But what is YOUR FAVORITE?
I have done them both ways, and I love either way...dressed up (sliced) or dressed down...(pulled) You can still use it for sammies either way, it is for me, the presentation...(I do pulling my briskey when I am experimenting with a finishing sauce)
I like to slice it for the meal (usually more than just me and the Mrs. when we do a brisket) but then what's left I pull and put in a big tub. What doesn't get snacked on I try to get into a sammie.. <grin>
I've found that it's best to decide what you are going to do with it before you smoke. With butts, the temp you pull at really affects the consistency of the finished meat, lower for slicing, higher for pulling.
The same can be said of brisket. Besides, the meat fibers in brisket are very long. When I have 'pulled' a brisket, I usually slice against the grain every 1 1/2" or so, and shred those. That keeps the 'stringy' mouth feel to a minimum.