Been lurking here for a while but finally became a member because I have a few questions about a 20 lb packer that I picked up. Local supermarket had untrimmed packers for $1.69 per pound so I just grabbed the first one that was the most flexible. I didn't really think about the size of it at the time. I am currently thawing it in the fridge (had to remove 2 shelves to get it to even fit in there) and I'm starting to realize that this sucker may be a little too large for what I need. Especially for my first brisket... I am planning on smoking it on my small pellet grill. It will fit lengthwise, but I'm not sure about the 24+ hour smoke time. Don't want to tend to it all night to make sure it doesn't run out of pellets. Was hoping for a total cook time of 12-14 hrs. So what is my best option? Separate the point and flat before cooking? Is there an average weight for each piece (70/30)? Can I cut 3-5 lbs off the end of the flat to reduce weight and then separate point at 165*? I plan on using the point for burnt ends. Thanks in advance.