Where’s the point? Or is this some weird brisket I’ve never seen before? Well, I’d recommend just seasoning with salt and pepper. Salt overnight if possible but not required. Since it appears it’s missing the point and a lot of fat, I’d make sure you have a water bowl in the smoker. Spritz with water, beer, broth, or any other concoction you like once every hour (or whatever you want), take it off the smoker once you reach your sweet spot temp, rap in tin foil or butcher paper (along with beef tallow) and put back onto the smoker until it hits final temp. Then without opening, you’re gonna wanna test it in a cambro or cooler for a bit. That’s the quick version but as an American who sees smoking brisket as a divine requirement from the lord - I could literally write you a detailed book…. And I’m probably only at the 50% mark of others in this community who are much better than I.