The few briskets I have attempted have been cooked fat-side up, but that article is making me re-consider.
On a side note, when cooking fat side up, doesn't scoring the fat cap just create a pathway for the juices to run off the sides of the meat? I wonder if it would make a difference if you made little pot-holes in the fat cap, perhaps with a spoon or something? Or penetrated the fat cap and down into the meat with a big fork or something and spread the holes open for the rendered fat to run into? I dunno, just spit-ballin...
"Eating 'Que isn't making me fat- it's the beer I drink while lounging by the pit."