re: I need a good brisket recipe for BGE

I've struggled doing briskets (on a BGE). I've never completely ruined one but when compared to what I've eaten at the better BBQ joints in TX I'm way off.

Some questions:
1) Cooking fat side up? down?
2) Relative to the vent, where do you locate the point? My understanding is that the airflow will enter the vent and tend to come up opposite it meaning the side away from the vent will be hotter. To somewhat offset the effect I've been advised to place one of the plate setter feet there to diffuse some of the heat.
3) Do you ever adjust the orientation of the brisket during the cook?
4) Spritz?
5) Wrap? if so with what and when?
6) Water pan?