My first one was a small 4lb flat from costco. Went to restaurant depot and got a full cut. Left all fat on per this. Followed rub mostly but had no chipolet so used moroccan spice: http://www.smokingmeatforums.com/t/...ood-sliced-brisket-defies-conventional-wisdom I found this post: http://www.smokingmeatforums.com/t/94908/separating-a-brisket but still didnt want to attempt to split tip from flat so did just went this route with a cut and fold over: Simple rub: Using an Amazon pellet smoker. So put it on at 10pm and thinking it wont be ready in time for a 6pm dinner tommorrow. I have a 4lb flat I might have to put in in the morning...will have too much but better than nothing.