I relate to your post on three levels. My last couple of briskets were smoked unwrapped but I'm going back to using butcher paper for the next one. And yep the teeth on home slicer blades are sharp. I've got stuck by mine once Hope the super glue worked on your cut. Trimming the fat is a judgment call sometimes, since there's hard fat that will never render down, and the soft fat which tenderizes and flavors the meat. You want to trim all the hard fat down as much as possible, but leave maybe a 1/4" of the soft fat. I've made the mistake of leaving too much hard fat, which is inedible and prevented bark from forming in those spots.
First time or not, your brisket looks great. And like you, I prefer to smoke brisket over oak.