So I'm planning on doing a brisket this weekend and I want to get a 10-12 lb. prime grade brisket (2.97/lb at HEB). I've got the seasoning/rub thing down and I'm planning on tossing it into the MES overnight with my AMNPS loaded up with hickory. Planning on setting it at 225 for the whole night. Should I fill the water pan up? Fat side up? Down? I've read enough to be confused.