I've got a large party coming up this saturday, and I want to make sure I've got things figured out before it's irrepairable. First off, since I have an MES, I do have a bit of space consideration, and silly me bought three very nice looking13.5 lb packers. After a tape measure, I realized, that I couldn't fit it on the grates. So I trimmed, and seperated the points from the flats, and now have 3 8lb (ish) flats, and 3 4lb (ish) point cuts, and I tossed a lot of the big fat pad between the parts away for a scrap of a bit more than a lb it seemed. So my plan for a noon-time serve, is to put the flats on at 10pm the night before so they should be pull-ready between 10-12 and let them sit in the cooler. Toss the points on at 4am for about the same pull time, cut up the points into some cubes to make some burnt ends. while the flats rest. In the past I've had some trouble with packers because the thinnest part of the flat gets overdone, so I thought I'd try something different. Anyone else try to shove what is going to be about 36 lbs of brisket in a MES?