OK, I'm back...
I did some close-up views of the pics, and the weight of 4.99lbs threw me off...thought it was a center-cut (trimmed flat cut). So, I dug a bit deeper, and on the second un-wrapped pic, I saw the intersecting grains of the point and flat, so, it's definitely a whole trimmed brisket. Probably was in the 6-2/3lb range before trimming, which would explain the current weight with approx 33% trimmed off. I lose about 33% when I trim-out a packer for corned beef pastrami, so, speaking from some experience on the weight.
Anyway, I won't tell you how I did this, but here's the EXPLODED view of the 3rd pic in the first post...this is where my wheels started turning...hmm, was alot bigger before I posted this, but it'll have to do:
OK, if we use a relatively high-salt brine to thaw, we can cut back on the salt in the dry rub. Also, the brine will add a few percent to the weight by the time it's fully defrosted for added moisture, which will improve your issue with no fat-cap and the possibility of drying out.
Man, I had a pretty good string of steps to follow all wrote up, and now I've lost my train of thought, but I will say that foiling it up at 160-165* should pretty much take care of any further possibility for dryness.
Also...stick with me here...did this on a 7-bone beef ribeye...after applying your dry rub and letting it rest for 20-30 minutes, dust the entire brisket with all-purpose flour....I mean, make it turn white, like powdered doughnut...seriously. This will absorbe the natural juices from the brisket as it begins sweating during the smoke and form a crust similar to chicken fried steak, just not as crsipy. It will hold a lot of juices and begin to brown-up nicely as the smoke progresses. Looks funky at first, but trust me, when it comes out of the smoker it will transform itself quite nicely.
I know, I know, crazy ideas here, but I've had great success with even crazier stuff before...this is normal for me! LOL!!!
Back with more...just wanted to be sure BBf's brisket would actually be thawed-out for the morning smoke, first and foremost...kinda sux to have frozen meat holding up a good smoke run. I gotta jump back and re-read from top to bottom, now...been a helluva day, and then come home to offer tips and botched-up my puter and lost the whole post...
...well, more like...
Eric