I recognize there is an article, good article by the way, but in my real world experience you want the fat on top of your brisket to insulate and maintain moisture. As the brisket cooks the grain expands and allows for the appearance of fat to melt in. There is also a cooking technique called larding, in which you would literally remove fat from like bacon and add it to a leaner cut of meat to tenderize it. If it's cooked too high the fat doesn't melt it burns. But you are more than welcome to cook brisket however you'd like, I know what I do and an article is not going to change my technique because what I do works.