i wanted to start off with a small brisket, but my butcher only sold the a whole packer brisket (19 Lbs). I'm not sure how long this is going to take. i have a 30" master built electric smoker. i obviusly need to cut the brisket in half cause it won't fit on one rack, so should i separate the point from the flat, or just cut it in half? From what i read from other threads i plan on trimming off most of the fat, applying a rub, and injecting it. I'm going to mop it every Hr or so and cook it fat side down. it seem like pulling the brisket at 165*, foiling it, continue to smoke until the IT reaches 195-200, and pull it and let it rest in a cooler. How long do you think it will take to cook this beast? Any recomendations on a injection? and does this method seem like it will produce a good juicy brisket cause i don't feel like throwing away a $90 on a piece if meat. Any advice is appreciated! Thank you!