I have done two briskets so far, one with the fat tap up and the second time with the fat cap down. While little validity in an N of 2 briskets, but the first one with the fat cap up was more moist than the second. I can't say it is because of the fat cap position, but I wonder if having the fat cap on top allows the fat to work down through the meat similar to a boston butt? I am not sure at this point which way I will go on the third brisket.