placed an order for a brisket from one of the butchers in the local area, collected it this morning got home and opened it, and this is what awaited me, completely trimed flat cut brisket. completely after messing up my cooking that i had set out todo.

How can i stop this from completely drying out during smoking Watched a YouTube video of a guy that smoked a flat brisket, which had some fat left on he's mine has next to none.

He foil boating the bottom of he's brisket cooked at 250, didn't wrap it until 175. took off the grill at 190

should i just cook at 230 all the way as normal without foil boating it and add some Duck Fat or butter ?