I would like to smoke a brisket for the super bowl this Sunday. Problem is, I don't have the time to smoke an entire packer. If I were to choose a side, would point or flat be better to smoke and would the mechanics change from smoking a packer? I planned on using butcher paper to wrap halfway through and so on and so forth. Does cooking only one part alter the characteristics of the meat? Would the point come out fatty and greasy and mushy without it being a packer? Would the flat be more dry and tough?