Fat cap up or down...my thoughts

No expert but I go cap down for just the issue you describe.  FWIW-

I like to the fat up as it is easier to remove from grate once finished.  I do not wrap so go naked the entire cook.  Same for butts as well.  

@4Runner Yes Sir. Works equally as well on Boston Butt, Picnic or even a large Ham.

Fat cap down and cheat with an injecyion of 50% beef broth, 25% garlic juice, and 25% onion juice. Tender, juicy, melt in your mouth delicious. Smoked with pecan. My Beautiful Wife and Princess, said she loves it. Happy Wife, Nirvana.

Jameson19 said:

I think I might have to start injecting the flat. Last few full packers have an excellent point with a dry flat. 

One time my egg co-cooker separated the point from the flat, pre-cook and it was great. He didn't inject, but he did wrap the flat around 170° and added beef stock... 

I was somewhat skeptical about it at first. But the last couple have been spectacular. In fact, a recent cook for a dinner party hosted for 6 of our friends, all we did was sit around our table, pick at it, until it was gone, and swill some cab. I never have to toss it out. Any leftovers are few and gone, soon thereafter.

Jameson19 said:

Interesting. As much as I like to trim, season, toss in the egg, go elsewhere for 15 hours...I think it may be time to inject or wrap. 

I do enjoy a brisket cook. I inject prior to placing on the BGE, again during the stall, and anything leftover, at about 180ishF IT. Typically all in the flat.

Jameson19 said:

Wow, continued injections.... That sounds like a plan. 

I try to post images, while serving, but it gets too busy.  Seriously, try pecan when you have some on your brisket. I use about 6 fist sized chunks in a low and slow. You will get a smoke ring. It won't be as noticeable as cherry, but it is there.