re: I need a good brisket recipe for BGE

Some questions:
1) Cooking fat side up? down?
Up

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.
The back opposite the handle is usually the hottest part. Always place the flat away from the hottest portion as it has less fat, is thinner, and will dry out. I do place on of the place setter feet in the back, not sure if it helps in the end.

3) Do you ever adjust the orientation of the brisket during the cook?
I don't. If you're lookin you aint cookin

4) Spritz?
I do not. I did the first few times i cooked and didnt think it helped. Water in the drip pan keeps the environment moist. I spritz ribs though

5) Wrap? if so with what and when?
Some people wrap at the midway point. If you are watching on a thermometer people will wrap at the stall. I ruined a brisket badly wrapping in foil at the stall. Turned into braised/stewed brisket. If you wrap I would use butcher paper, doesn't keep it so wet and cuts back the smoke to prevent the meat from oversmoking

6) Water pan?
always