Smoking brisket on top rack?

Currently have a Traeger 22. Although it has a top rack, it's tiny, so always smoke brisket on bottom/main rack, fat side down to protect from the direct heat. I use the foil boat method, so after I wrap, I flip it over so it's fat side up with fat exposed the last several hours. Done about 5 briskets this way and they've worked out pretty well.

Anyway, considering buying a larger pellet grill. One consideration is whether it's better to smoke brisket on the top rack, which I'll be able to do with a larger grill. Any real benefit to this? Or should I keep doing it on the main grill fat side down?