I'm pretty proud of the brisket I've turned out when smoking a whole packer, but this weekend, I am smoking for a large group of folks but won't have time to do a whole packer. I'm trying to keep my cook short, so I'm doing a couple 7# pork shoulders & a 7# brisket flat since some folks don't eat pork. Does anyone have any advice on cooking just the flat versus the whole packer? It's Choice & has a 1/4" layer of fat along with a great bend, so it should be tender. I'm just looking for any pointers y'all might have if any.