I have only done 2 briskets. I think the fat down makes good sense. I have rubbed with Montreal and Worcestershire (in fridge overnight). I smoked it ~225-250 until ~165 then wrapped in foil. The temperature plateaus between 160-170 for a while - be patience. Total time in pit between 10-12 hours.
Custom Offset Gatorpit (40X24" main chamber, 24X24" firebox)
Weber Silver Genesis
[B][COLOR=Red]Red Thermapen (fastest and most accurate)[/COLOR][/B]