Colin,
Brisket is truely one of the gifts of the Bar B Cue gifts of the Gods. Having a good butcher and communicating w/ him can really reap some taste rewards. This spring and into early summer we did brisket almost ever weekend and I honed my technique down. My experience has been to leave some fat on it, score it, then add the rub. The fat does help keep it moist and tasty.
Look foreward to hearing your report.