I cook my briskets at 275 to 300 on either my CGK or UDS. If using the CGK I set it up with the smoking stone and a drip pan. I trim most of the fat and always cook fat side down. This gives a sacrificial heat barrier between the brisket and the heat source. Most of the fat drips away. I know some say cook it fat side up so it will baste the meat as it cooks but trust me, the fat just runs off the sides and does nothing to add moisture. The fat rendering inside the meat is what adds moisture. I also foil at about 165 degrees internal temp with just a bit of beef broth in the foil. When the meat is probe tember (usually around 200 degrees), I rest it in the foil for 30 minutes. After that I remove from the foil, dust with a little more rub and put it back on the grate uncovered for about 30 minutes. This firms it up and adds to the bark. At that point I remove it from the grate, refoil it, and put it in a cambro or cooler for at least an hour or until ready to serve. I get juicy great briskets every time.
Certified BBQ Judge; KCBS, NCPC....Fired Up Smokers KCBS competition cooking team, Smokey W's Pit Que NCPC cooking team....NCPC 2011 Whole Hog State Champion....Char-Griller Kamado Akorn, 2 Ugly Drum Smokers, Weber 22.5 OTG, Weber 22.5 Redhead, Custom Competition Pig Cooking Rig