Hello all, I have been smoking for a few years (weber smokey mountain) after being introduced to this by friends & family fromTexas. I just can't seem to get enough!I generally stick to Chicken and Beef Ribs.. I have only smoked one brisket in my life and it came out amazing, It was only half a packer, but with the entire (most?) point, and a good part of the flat together. I am still a beginner & not an expert, however I have been pretty happy with my results so far. I just got a friend hooked and he gave me 2 point cuts to smoke for him - I get to keep half of the results. 1 piece -soaking in a pickling brine for a smoked pastrami (his money, his recipe...), 1 -salt, pepper, garlic powder dry rub. -Questions- -these are thick at one end and really taper off at the other end. Should I fold them and smoke, or leave as is? I am terrified that these may dry out I plan to take them to 205 as per Bearcarvers recomendation in another post (thank you!). (each piece is mostly trimmed and probably 2-3 Lbs (just a guess!) I will wrap in foil and rest after temp is hit. - I have some cured / smoked beef plate- thinly sliced - should I wrap it around or over the brisket to keep it a bit moist? smoke them in a foil pan? etc I will be starting the smoke on Sunday morning. Thank you!