When I do a brisket, I always vacuum seal a bunch and freeze it. I was in the mood for something crunchy last night, and had a bunch of point slices in the freezer. As I use a slicer, all the meat is uniformly thin.
I always use cast iron whenever possible. These turned out great. Not nearly as tender as they are when I just dunk the bag in hot water and eat it, but it was very bacon-y and crispy.