your brisket will be FTC, long done and resting. So you have plenty of time for the bacon. I like to render it out perfectly. I don't know your grill, but 180 to 225 at 90 mins and depending on the biscuit test you might have to move around once or twice. My suggestion with think cut bacon, take your time and let it render out. The end result is worth it. I do this about twice a month and the fam raves.
DK
PS everyone likes their bacon differently, crispy to underdone. It's really a personal preference.