Hi guys, the beef briskets that I get from my farm, are high quality grass-and a little grain-fed. They have got a fine fat cap, and are probably between the high select and the low choice in marbling, which, according to BBQ experts is very challenging for the beginner. I have seen the Mad Scientist BBQ video where he confits a brisket to make it extremely juicy, have any of you tried it, and would you recommend it for my case? I have almost zero experience cooking brisket, though I have been cooking quite a bit on my offset.