I dont know if what i do helps but i trim up most of the fat on my brisket and leave a layer on the fat cap side then i place the remaining pieces of fat over the top of the brisket, thus i have pretrimmed the fat which makes slicing easier and i have added fat to both sides of my brisket. now in my pit i normally cook at about 230 240 with fluctuations of 15+/- degrees.
my question after reading that article, is what would be considered a good rub to help lock in moisture? or what would be considered the main ingredient to form that barrier.
HALF DIAMOND RANCH BBQ
Home made 5' reverse flow smoker
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen