Ok, got that brisket at Cotsco, 12 lb. trimmed about 3+ lbs hard fat and and fat on top. I understand the smoking time-1 - 1 1/2 hour per # on average ( rely on tenderness and temp 200 degrees). Should I plan for a 8 # packer and plan to smoke which should be about 12 hours? Also I have been reading here if the flat reaches proper temp ahead of point, to remove flat and continue until the point reaches proper temp? And one more, my Smoke Hollow is about 16 inches wide and brisket is 18. Should I just crunch it up and smoke?