I have a small, lean brisket flat. I bet a water pan below and layer of bacon on top will work.

Thanks.

Thanks, everyone. I pride my self as a pretty good cook. So, following your very helpful advice, and that of dozens of other Green Egg suggestions, I'm planning to modify the Travis method, while making some tasty gravy, as follows:

But because the brisket is far too lean, and because I'm trying not to let it get tough, I'll trim the silver skin and soak the brisket overnight in the refrigerator in a slightly salty/Worschestershire/water and spices soak. Then in the early morning I'll rinse and pat it dry, inject it with beef broth mixed with fresh garlic and onion juice, season it on the outside with a tasty rub, and refrigerate it while the Egg heats up.
Then put a water pan onto the plate setter, under the grill, put the meat on the grill, over the water pan, with the lean side up (and covered with bacon), then smoked in a 275-degree Egg for two or three hours, then remove (and eat?) the bacon -- washed down with a side of beer).

Then get the Travis method going by putting the still uncovered brisket into an inch or more of beer, diced onions, sliced mushrooms, carrots, garlic cloves and celery, all in a foil pan, and continue it smoking at least a couple more hours, until the meat thermometer hits about 185-190 degrees.

Then remove the Travis gravy pan, season(?) and wrap the brisket in foil with some of Travis's liquid and veggies, then stick it back in the Green Egg until the interior meat temperature is 200 degrees, before pulling it and resting it for half an hour or more prior to slicing and serving it, likely with some of the au juice I'll make during the cook, but with a bit of the smoky Travis gravy added to the gravy that cooks on the stove top all day long, to taste.

*Just in case, I am also cooking a fatty brisket the normal method, at the same time....so I can serve it instead of the too-lean (wife-purchased, 'better-for-me) brisket.

I'm betting that the fatty one will be naturally sweeter and more tender, but that the lean one will be pretty good. And, the bacon will be terrific!!
If someone wants a report, I will post my comment, afterwards.

Thanks for your help.

It should be an 'educational' experiment.

Here's my review of the too-lean flat cut of brisket vs. another, more fatty and larger one: I indirectly smoked both at 225, with a large water bath (including beer) below the grate.  I wrapped the small lean one (adding beef stock and veggies) at 150 degrees and the other one ( with beef stock and veggies, plus a bit of BBQ sauce) at 180, and I pulled them both at 200, but the smaller one was pulled before I wrapped the larger one.

But, I cheated a bit, to see what the 'ladies' would prefer. I trimmed a couple of thin corners from the fattier brisket, cooked them along side both briskets, and when I wrapped the smaller one, I threw those 4-ounce fatty pieces in the packages, and they cooked with the lean one.)

After a couple of hours, wrapped under layers of towels to keep hot, I unwrapped the lean one and we tasted the fatty pieces before I sliced and served the brisket, itsely. The ladies loved the juiciness if those fatty morsels, but they did not recognize that they were not very lean.

The lean one, itself, was moist-but-not-juicy at all. We smothered it in the savory/smoky liquids from the foil package (that I did not nead to skim -- there was so little fat in the gravy that it needed no skimming). It was terrific.

But, to be honest, I look forward to reheating and enjoying the fattier one for dinner tonight.

I'm sure it will be nice and juicy.

All that said, those of us on diets could easily get used to enjoying the less-juicy (less fatty) flat cuts of brisket. They are terrific, although somewhat 'dry' from the sense, not of being overcooked, but from having almost no juiciness from the melted fat. 

I'd definitely enjoy very lean brisket more often (to be able to eat meat), say, than my more usual ongoing diet of poultry and fish.  Now, if my doc and my wife agreed....

Winojeff