To begin with, I cook my briskets on my pitmaker vault. Some are to my liking and others are good but, not good enough. Sent a messaged to pitmaker for advice but no response for over a week. My question has two parts... fat up or down starting out.... and placement on the pit. I have done some comps. but now mostly cook for me and friends. With the cost of beef now can't practice like I should to answer my own question. I normally put brisket on second grate from top... fat down...275-300... pecan chunks or post oak....sometimes put in pan with beef broth ...and once tried the brown butcher paper. When put in pan, fat up no foil over the top of brisket... cook to butta tender... remove from pit.... let rest..... slice when IT is about 150 to 160 deg. Also, season night before with s&p only.... wrap in plastic wrap after seasoning. Are you out there JMoney?
I'm not perfect..... just like to give my .02 over the internet