Hey guys, So i have a 10.5lb brisket that was separated into point and flat. I'm gonna smoke then at the same time with pork butt. The cooking time for the brisket should be shorter due to the fact that it is separated right? I think the point is around 7lbs and flat might be 3.5. I'm planning on 1.25-1.5hrs smoke time. Gonna wrap brisket and butt at 165-170F and pull off at 205F to rest for 1-2hrs.