Now for my true test: My First Brisket, with qview

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Good job my friend 
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It looks awesome 
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Thanks for the Qview
 
Don't worry about it, it was your first shot and I gurantee your next one will be a lot easier to do. The dryness was probably more due to the higher temps than to the trimmed fat. I am like Al, I trim all my fat off and place it on the rack above my brisket. Then when I foil it I just toss the fat away. I keep my temps down between 200° and 220°, and the brisket stays plenty moist.
 
Looks good to me!

A lot of good advice before I even saw this thread, too.

It'll keep getting better & better!!!

Bear
 
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