Looking for some suggestions on how to prep a 13# packer brisket for a 30" MES. Should I seperate the point from the flat before smoking? Have a couple friends over for dinner is around 6pm. What's the best plan for having it ready to go? My wife handles the "It's ready when it's ready" but there will be 7 toddlers running around so I would like to have it ready ahead of time, foil it, and toss in a cooler if possible. I have read through about 20 different "methods" and don't know which one will give the best results. Suggestions? Thanks in advance for all the help.