Extremely trim brisket-advice please

here's what to do: go get another brisket

Well... so folks have taked about laying bacon on top of the little ole brisket, to try to give some fat. How small are these puppies... and fully trim? It may not work well.

another trick, if you don't have fat, is to smoke it for a while, then wrap it in foil and put a little juice inside the foil to help keep it moist.

And I agree with WB...get another brisket.

Smokin'

I am concerned because a couple of the sections look almost like flank steak....but will watch the temp in the thickest part closely...thats about all I can do...

The forgiving Cookshack took care of things...I cooked it less....and it was a bit tough, but not so bad....
actually might try one myself...not fighting all the fat was a good thing and it was angus beef...
The Temp said 168...and stopped there....but it was done

Wally, one small item to add. Choice instead of Prime is not good, IMHO. The problem probably is shortage of fat on those trimmed flats, as has been said, but that lower grade (Choice) really slams a brisket. Shoe-leather gourmet.

I2: All I can ever get is choice flats, but I've had good luck with them.... I think WW might have tried to get the temp a little higher and get past the toughness. In the 160s is cooked, but well below what is needed to break down the fat and get a tender brisket. Next time, WW, try to nudge it up past the "plateau" into the 180s, at least. Adding moisture or fat would help...and you'll get tender beef