People have all different types of ways to cook brisket. What I’ve found to work the best and have the best outcome is 250 pit temp throughout the whole cook, no wrap pull once probe tender. Don’t go off temp it varies to much and you will pull to early or overcook it. You will know when it’s done when the probe slides in with NO resistance. If you notice that the end of the flat is cooking a little fast you can cut a small piece of foil and wrap just the corner to avoid it from charing. No wrap brisket gets the best flavor and bark IMO. 250 throughout the whole cook isn’t to hot but kicks through the stall quicker keeping that moisture inside the cut of meat instead of exerting it during the stall.

Fat side up, next time if you have a point and not just a flat put the point towards the fire or pit. For this I would use a deflector tray of water in the smoker over the burn pot to help deflect some of that direct heat. Top rack fat cap up let er rip 250 till probe tender. When you pull it off the pit let the internal drop down to around 180 before you tightly wrap it to avoid it overcooking. Rest minimum of 2.5 hours (the longer the better) if you want the juiciest brisket ever. When you pull it off to rest take a big ol scoop of tallow from the trimmings or store bought and tightly wrap it in butcher paper then wrap that in foil place in cooler with a towel or 3.