I cook on a WSM, and cook fat side down to 160*, flip it over fat side up, then foil with 1/4 cup of liquid. I then cook it to 195*, and let it sit for at least an hour. This usually gives me a very moist brisket.
2 OTG One red one black
22 1/2" black Bar-B-Kettle with rotisserie ring
Brinkman dual zone charcoal grill
Webber Silver Genises B
3 burner camp stove