Edit the above post to Texas crutch! I knew it had a nick name. My bad.
I did figure out that the raw sugar was the same thing from doing a google search for substitutions. I changed my mind on the fat up or down. I did 1 hr 10 min and then flipped it. I figured with doing a high heat it would have to be foiled way before I had originally planned to flip. Also the probe in the lid seems to read a bit lower than my E73 at the grate. With that being said I'm sure the bottom is hotter.
I started the brisket at 2:15 and the temps have been over 300* since about a half hour after the start. Current brisket temp is 143* after 2hrs15min. Thanks for the reply. Vince