Once you've cooked your brisket, you'll need to have sufficient patience to let it cool down thoroughly before you even think about slicing it. The Nosher explains that when brisket is hot, the fibers of the meat are still soft, so if you try to carve it at this time, all of the slices will come out raggedy and uneven.
What's more, you'll need to pay particular attention to just how you slice your brisket once it has cooled down enough to do so. Food writer Leah Koenig insists (via The Nosher) that the only way to slice a brisket is against the grain, never along it. Any brisket that has been improperly sliced along the grain, no matter how carefully it's been cooked, will still be fork-tough.
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