re: Pellet smoker brisket - fat down or up?

Thanks. Do you wrap? I’ve never done a brisket. Done plenty of ribs and chickens and turkeys and pork shoulders. I never wrap pork shoulders anymore. I like the bark and taste better unwrapped.

For this smoke I got a whole brisket, separated the point and flat, and plan to smoke the flat like normal but make the point into burnt ends. I’ve done poor man’s burnt ends plenty so I have that part down but I don’t want to mess up the flat.

The flat is about 10lbs after trimming and separating the point. So 225 for 12 hours on until done?