Wow, does that thing look juicy. I'm glad you enjoyed it!
I second the motion to get a good knife. When properly cooked, brisket is so tender that it will "mush" rather than slice if you use an inferior/dull knife.
Personally, I use a double-serrated electric knife to carve up the finished product. Gives you a surgeon's accuracy, and ensures that the bark (and let's be honest, some of the fat) remain on each slice for maximum flavor.
- Phil