Hello this is my first brisket smoke, and of course someone wants me to smoke it for them not myself. I can sucessfully do the basics, pulled pork, chicken, turkey and some of the more touchy like jerky and snack snicks, that is how I got volunteered to do this brisket. Well my issue is the point and flat are seperate and the flat is wicked thin. maybe an inch thick. I thought of tying it like a roast so as to preserve moisture in the flat. PLEASE HELP!!