I would do a quick burn in, with some Pam or lard, either one works, just to get a coating of fat on the cooker. Then run the cooker anywhere from 250F to 300F, wherever it settles down. I like to cook fat cap down, but, that is a choice thing. I do trim the cap to between 1/8 and 1/4 inch.
I would love a Guru or similar, but, don't have the money. Old fashioned is a good way to learn
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."