Tomorrow will be my first time smoking Brisket. I called the butcher down the street and ordered me a nice cut. But when I picked it up, brought it home, and unwrapped it to examine it, the fat cap was trimmed off. Since it was my first time ordering a brisket, I didn't know I had to ask to not have the cap trimmed off (rookie mistake). Anyway, I now have a 6.5lb fat cap trimmed brisket to smoke tomorrow for a party. What are some things I could do to insure I don't dry it out and keep it juicy.
Some ideas I have (which are probably misguided) are:
- Spray mop it more often
- Lay bacon on top of it
- Use Butter injections
- Only smoke for a couple hours before wrapping.
Am I off base? Are some better than others? Do I just go about it the same way?
Thanks in advance for any help.