Nice...and simple seasoned...good start!!!
What you have is a packer brisket cut in half. The piece with mostly the point muscle has the tip on one end, and the piece with mostly the flat muscle is square. Yes, the point should take quite a bit a bit longer, provided you don't have it placed on a hotter grate in a vertical smoker. Speaking of, you could put the flat above the point, or where know hotter grate temps are. If there is enough space above the water/drip pan, the point should gather a bit more heat and baffle ome of it from getting to the flat...that will even out cooking between the two pieces somewhat.
Alder is a very mild smoke, and may be too light of a flavor for brisket, but will be very forgiving (difficult to over-smoke with the stronger brisket flavors). If you have hickory, mesquite, cherry or oak, they are a stronger smoke and a better match for the brisket.
225-240* smoke chamber temp should do them justice...you can foil somewhere along the line if you like...generally around 160* I/T. Take the flat to around 180* and probe for tenderness...go higher if it probes with resistance. Point can go all the way to 200+* if you want to pull it, otherwise treat about the same as the flat for slicing.
Have a great smoke!!!
Eric