I just did my third brisket. I trimmed all of the fat down to 1/4" thickness. I cooked it with the fat side up 10 hours at 225 to 250 then 2 hours in foil, and I opened up the vents to stay above 250. When I foiled it I put in 1 cup of water with 1 teaspoon of beef bouillion. It came out very tasty.
3 UDS, One charcoal eating fire breathing home bulit trailer pit,