Brisket going on! One question...

I go down, as it adds protection from the heat rising from below.  Meat side up gives me better bark.   t

Yup...I don't think it makes much difference but I go with cap down as an extra heat shield for the cook.

No. Turbo definitely does NOT work on brisket

Don't turbo beef roasts or briskets as far as I'm concerned. Pork, have at it. Beef needs special love above a two pound cut.

Mayberry said:

 Fat up or fat down?

Makes one ponder doesn't it

Mayberry said:

So, to open pandoras box further, does turbo work on a brisket, or does it cook better low and slow?

I won't say which is better, that's a debate for another time. But I will say this, myself, Nola and Cen-Tex cooked 7 briskets in one shot at 440+ degrees. This is not a exaggeration on temp. It was witnessed by several people on this forum. After the 7, me and Nola cooked a pastrami and a corned brisket at the very same, 440 degrees. At the end of the cook, due to time constraints we actually bumped up to 475 to finish the two. Anyone watching saw that I worked a little hocus pocus that I normally would skip when cooking brisket. However at these temps it's all but necessary to prevent drying them out. So to answer the question at hand, yes sir, you can turbo them. But you better have your ducks in a row and keep your eyes on things or you will be eating shoe leather. Things can go sour real quick when you push the throttle to the floor with brisket. If you have never done it, I don't recommend it my friend. Run a more manageable 275-295 if you start running short of time. If time is not a issue, kick back, relax and enjoy the ride. For select and choice grade, I much prefer to run 275 and lower. I have ran as low as 200 when time allowed. For Wagyu Gold, I like 275-295. And remember that all of the above is just one mans opinions and way of doing things. Your mileage may vary or differ. For clarity, your title said "one question". You actually asked two. Yep, I caught that

Mayberry said:
  Should I spritz the brisket, too, or just leave it alone and let it roll.   

Brother that's really a judgement call. However I will offer this, when cooking brisket on the BGE, I never spritz. I just don't see the need. However when cooking on one of the big wood fired units, I will spritz to remove particulate build up if I let the fire get a little dirty. If it's looking good, I would leave it alone. 

Just an observation but it looks like your temperature probe may be in the point.  If so, I would move it to the thickest part of the flat.  The point is just along for the ride.  It does not play into sorting out the finish-line for a brisket cook.  The point will be lose and ready to go whenever the flat "declares victory".  Enjoy the rest of the cook and eats.