So guys any help is well appreciated. I am going to be smoking. A brisket tomorrow on my Masterbuilt sportsman 30". Of course on this size smoke there is no way I can get a whole packet brisket on there. So my question is, can I get et good results by separating the point from the flat? I know they cook at different times temps so this is why I'm asking because I do not want a dried piece of meat. Once again thanks for any advice.
