I am cooking a brisket this weekend and it is very lean and trimed . Not a lot of fat . I think I will rub and then put thick slices of bacon covering the brisket. Cook to 190 degrees. What does everyone think. I have an 008 and will use hickory wood. It also is about a 6 pound brisket.

I just cooked a 7 lb flat last weekend in my 055. I did the same thing. I covered the top of the brisket with 1 lb of bacon, cooked it for 15 1/2 hours at 225 until the internal temp hit 190 using maybe 2~3 oz of hickory. It was and still is very tasty.

Thanks Jim, I just needed for someone to say that I was doing it right!