Boshizzle, you leave that little bit of silverskin on? I have been taking it off, and I think it improves the cook. You also left off a step on your meat there, the fork raking of the meat.
I just can't give up the fat cap.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."