Brisket cook Side box smoker questions?

Today I am planning on making a brisket using a side box smoker. My question is fat side up or down or flip? Normally I use a wsm but I am visiting my parents and will be using an Oklahoma Joe's smoker. It does have a baffle on the lower grate to direct the heat some. I was thinking about fat side up for 3 hours and then fat side down until it reaches 170*. Then I was going to attempt my first try at the Texas crutch! Cook until 190* and then toss back on to tighten back up the bark. What are your thoughts on this cook and I will be doing a high heat I believe.

Also my Wolfe rub recipe calls for Turbinado sugar which I can not find here where I am staying. Any ideas on what I can substitute for it?
Here is the picture of the smoker we are using today.

Thank you in advance. Vince

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