bought trimmed brisket rather than packer....HELP

[madtown]

So I have tackled and conquered ribs, pork butts, ATB, whole chicken, pheasant, and chicken rollups with all of the great insite here on the forum and am looking for a little re-assurance on my next smoke...brisket

I have my rub prepared that I got of the suminor site, courtesy of Panchanga, and am ready to put my mustard slather on and let the rub sit overnight.  I bought my brisket from HyVee here in SD and didn't pay much attention to the label.  I just cut the package open and noticed there wasn't much of any fat cap like I have seen in all the post and heard about.  I noticed the label said "Whole Trimmed Brisket".

I went back to Panchanga's recipe and noticed that it says "A retail butcher removes the packer cut brisket from the cryovac, separates it into two muscles and most or the entire fat cap is removed. What is left is a very lean trimmed flat that is normally not smoked because it will dry out through the required long smoking time."

I am now a disappointed that I didn't get wait I was hoping for.  But of course, I have the rub prepared and still want to cook it.

Any suggestions?  Should I cook like a brisket with a fat cap for a shorter time?  Cook it a different way?  I don't want it to go to waste....

[FLBentRider]

That one is not trimmed as close as some I've seen.

I would put some thick sliced bacon over the lean spots and go for it. You might want to consider wrapping in foil after the smoke is done to retain moisture. This will be at the expense of some bark development.

[madtown]

Bacon makes everything better.  How long should I smoke before I transfer to foil?  Does the moisture concern matter as much if I mop it?

Thanks for the advice and sorry about all the questions.

[KyNola]

Madtown,
I would go with your original plan.  Don't get all freaked out about that brisket being "trimmed".  Looks good to me.  If you had a plan to smoke/cook a brisket, stick with it. 

[Habanero Smoker]

If you are still concerned, and don't want to alter the tastes of the brisket with bacon, you can use suet. Most supermarkets sell suet (beef fat), and you can put some of that on a rack just above the brisket.