Great brisket. Good bark and smoke ring. I know you're pleased with that. My suggestion would have been fat down. The brisket has enough moisture and marbeling without the extra fat. The convection plate keeps the temps more equal from side to side. It will also add a little heat right above, but the top of the cooker is usually the hottest. As for the fat, as it melts it will drop on the convection plate and add smokey flavor as it sizzles. You already have the good results. Now you know why. Great smoking, Joe