I don't low/slow brisket but agree with Chris and would not Jaccard. Tender comes from the successful combinination of several variables (meat quality, cook temp, time, handling of moisture loss, etc.) and, most important, not overcooking.
Covering with bacon lessens evaporation. It does not 'moisturize the meat', Raichlen's claims notwithstanding, except for its surface. It is not a method I use but some do and like it. A well-marbled cut that is not overly trimmed is my preference and, because I cook at high temps, the use of foil.
Piercing meats can be useful if they are to be marinated but in many cases a 16-blade Jaccard or simply the use of a fork, judiciously, works better so as not to break up the meat's fibers so thoroughly that it either ends up mushy or overcooks more readily.
I'm not into mopping anything but if you'd like to try it I'd suggest skipping the bacon (I'm not sure how the mop is supposed to flavor the meat if there is a bacon barrier but have not read the recipe). Piercing the meat with a fork is something you can try but I find its effect limited as the cooking process prevents much in the way of actual penetration. I do like the sound of the sauce and, were it me, would be more likely to make it for use as a sauce post cook, rather than a mop to use during cooking.
Anyway, my two cents--and welcome to the board.
