Brisket - Tried something new and it worked very well

Smoked Signals

Before I start in on what I did, I need to explain why I did it. I only have a medium egg and I bought a cryovac brisket. The whole brisket will not fit in my egg without some serious coaxing. However, I had an idea while I was trimming the brisket. When I was trimming it I shaved off & kept enough fat to cover the flat portion of the brisket. I also removed the point from the flat. Basically I just as the flat transitions up I seperated the flat & point. Why you ask??? Here was my plan:[p]Place the flat (fat side down), add the shaved fat to the top (or non fat side). Add a rack to arrange the point above the flat. My devious plan was to keep the brisket as moist as possible with dripping & rendering fat. Mmmmmmm fat. [p]Did it work? In a word - YES. I cooked my most tender and moist brisket to date. However, I would remove the shaved fat (if there is anything left) during the last couple hours of cooking so that your bark turns out a little less undercooked. My brisket was two tone .. dark where the fat wasn't and light brown where it was.[p]Did I come up with a new idea or has someone else tried something like this?[p]Doug [p]ps - this was a low and slow 15 hour cook.

Marvin

Smoked Signals,
Just got an E-mail from Charwoody (mostly on the other ceramic board; in the past, here very often), the Guru of ceeramic cookers. He suggested getting some suet from beef kidney to layer over the flat, non-fatty brisket. This suggestion came in response to cooking very lean brisket from grass-fed (only) beef. It's next on my list to try.