I ordered some meat from a new online source (for me at least), porter road, and grilled up a flat steak with chimichurri. Pretty happy with them. Corn on the cob, fresh squash, and mushrooms. this shot was after adding the chimichurri and the flames came up and kissed the steak.
The role of the fat cap finally dawned on me. It's absurd to think that basting with fat keeps meat moist. However, having a vapor barrier on one side will keep the brisket from drying out through that side. An intact fat cap provides that vapor barrier.
Hi ... after another 3 hours it was probing tender and about 205. Overall I thought it came out pretty well. To me still could have been a bit more tender/moist but my wife and kids thought it was great.
I still haven't nailed a brisket in my mind...