I was giving the task of smoking a brisket for Easter dinner around 5. I am using my trusty WSM and plan to smoke it around 250 degree. I am also using hickory wood soaked in water for a few hours. And monitor temps with the Maverick ET-733 I plan to drop the brisket in around 12am and hopefully reach a tenderness around 2pm, IT of 195'ish. Weather conditions around 37 with light wind overnight, so I should be okay. Question for you experts on here; 1. Should I trim the fat? 2. Do I need to separate the point from the flat or just leave it as a whole brisket? Any comments or recommendation are welcome.