Well... I'm from Texas, South Texas born and raised. So I can tell you
how the restaurants do it, and how we do it in the backyard for our own
international deluxe competition brisket cookoffs.

Sliced is the first choice of good brisket. Good bark, nice smoke
ring, and good texture. Generally speaking me and my cohorts smoke/BBQ
our briskets and cut the point as the sliced stuff for plates carefully
cut about 3/8" thick.

After we cut up the really pretty stuff and we are heading towards the
butt, we cut thicker pieces and chop this to make chopped BBQ
sandwiches. Leftover bark (yeah, right) and any piece that might have
good smoke and spice is saved for the next pot of beans.

No one I have ever met or heard of that is from Texas has ever pulled
beef. Around here, brisket cooking is almost a religion, and a source
of huge pride to be able to turn out a good one. It is always served
in the way mentioned above.

Come to think of it, I don't think I would even ask one of my buddies
if he had ever pulled his beef...

Robert