Gheez. Chris K and I do a lot of brisket. I tend to believe him, contrary to what I've read. My thoughts on this - Scraping off the remaining fat will still leave some fat (more or less depending on how clean you got it) on previously unexposed meat. That newly unexposed meat will have quite a bit of moisture and fat content from the cap you just removed. Look at the slicing photos in the brisket photo sequence in the photo section. That fat moisture in the meat and any remaining white fat, has to be able to take in more smoke and form a bark. I generally agree with Kit Anderson's post, but once you alter the state of the brisket (removing a layer of Mr. Brown in this case), it may change the playing field.