Heck! I'm not going to lie, I like fat and for that reason I never trim my meats and always pick the meats with a good amount of fat. I never buy flats, always full packers.
I do score the fat caps on briskets and butts for good rub and smoke pinatation. I inject and foil pan at 160 to avoid the stall and because I like adding those juices back into the meat after resting it in a cooler wrapped in stretch wrap and heavy duty foil for several hours, then slicing. My briskets are always tender and juicy. As are my butts even before adding the juices. I think smoking meats is like most things in life there is more then one way to do everything and the way you like best is the right way. I like the tooth pick idea and will use it in addition to internal temp that may not always be trust worthy. And I obviously agree with with leaving the fat cap. I really want to smoke a brisket unwrapped but I love those juices and don't like the stall.