I got a 18 lbs packer brisket. Untrimmed. For $33!!!! I had to throw it in the freezer till the Super Bowl . But I couldn't pass up a deal like that!!! Anyways. I need to know. I'll be cooking in my MES 40. I'm going to have that. 2 racks of spare ribs. A 10 pound pork shoulder. And some ABT'S on all at the same time (of course putting them on at Seperate times. But still) anyways. My pit will be running at 225-250 for the entire cook. I find I get best results low and slow. Anyways. I put the brisket on a rack when I got it home from the store and it looked like with a little trimming around the edges. It may fit perfectly on one rack. However. I do not want to be up from 8pm (that's it I dont wake up till then. Which of course I will be) till 5pm the next day. Tending to a brisket. As well as other meats (also gotta fry a bunch of chicken as well) AND watching the game with family and friends (sadly the seahawks are out. Fingers crossed for Arizona) so should I separate the point from the flat? If I do that. I might not have room on my pit and I'd hate to fire up my secondary pit because I'm out of charcoal for it and it's falling apart. Or trust in my thermometers and alarms to keep waking me up to go tend to that beast? I've done long overnight cooks before. It's just exhausting on my 17 year old body 😂😂 Ps. I don't plan on foiling this brisket either. I find as long as I mop on a regular basis. I can maintain a better bark and moisture.