Small brisket, no fat cap

Hawkeye

This is my first brisket and I got a small one at Albertson's as I don't think a whole one would fit on my medium BGE (wouldn't that be MGE?). Anyway, being new to this I think this is the thin end but it doesn't have that layer of fat on it. I plan on using Nature Boy's recipe from the recipe page but I'm worried about not having that fat. Should I do anything different? Maybe mist with apple juice every 30 minute or so? It's only 2.55 lbs.

Hawkeye

Disregard, the fat is there...I just couldn't see it through the packaging but it is thinner than I thought.

Unknown

Hawkeye, my suggestion is as follows:
Get your temperature stable in the Egg, between 210 and 225 degrees on the cooking grate, before you put it on. Put a good rub of salt and pepper on it (and a little seasoning salt if you have it) and let it rest on the counter for about an hour before you put it on (to let it come to room temperature before you start cooking it). Cook it indirect until your probe thermometer says it has reached 165* internal temp deep in the flat, at which time you quickly double wrap it in heavy duty foil. Before you seal the foil pour in about six ounces of beef broth. While you are doing this, have your oven set on 300* and preheating. Put the wrapped flat in a pan (to catch drippings that will come through the foil) and put it in the pre-heated oven. When it reaches 190-192* take it out, it's done. If you are ready to eat, unseal the foil and let it rest for about 20 minutes before slicing. Be sure to slice perpendicular to the grain. If you are not ready to eat, wrap the whole thing, foil and all, in newspaper and a big towel and hold it in a warm cooler until you are ready to eat. When you do open it, let it rest for the 20 minutes before you slice it. Good luck.