I compete with an assassin and cook at around 250. Our chicken is lousy so I can't help you there, but I have a brisket pointer or two. I used to cook fat side up but switched to fat side down on the assassin. You will get better color. I wrap after about 6 hours or so.
Error on the side of getting the brisket done early because a long rest won't hurt and it will hold temp stored in a cooler. Just let it vent for a while so it doesn't continue to cook and end up overdone.
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