I don't ever turn my meat. Brisket is always fat side up. If bottom gets too dark too fast then move it to a cooler area of the smoker or wrap it in foil for a while. Quick fix is to mop the bottom ( I use a sprayer to apply mop mop).
Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs.
Down to one lonely ol' Bandera.