So...tried my third brisket today, and finally had a success. It was an 8lb choice 1st cut brisket flat, with a decent fat cap still on it. It took 12 hours at 225, and I pulled it at around 200 and foiled it to sit for 4 hours. Came out pretty moist, and very tender. I cooked it fat side down, and rested it in foil fat side down.
So my two questions:
1) anyone cook a brisket flat with the fat-side up with regular success, or does that typically result in more liquid loss and a dry brisket?
2) Anyone do the tinfoil rest with the fat side up so the juices are reabsorbed into the meat side, or does that just deteriorate the nice meat bark?