So I've got a nice 13.5lb packer brisket here, but I'm concerned about the difference in thickness from the point end to the flat end. The flat end is about 1 inch thick at the very end (which is not that thick), but the point end is probably 5 inches thick. My concern -- the point end taking so long that the flat end dries out and burns. I plan to inject it with a brisket injection (broth, spices, etc), but I'm wondering if I should just separate the point BEFORE cooking, and have them cooking side by side. I've got enough space, as I'm working with a Yoder 640 pellet pit, but I just don't want to F this up. I've done plenty of flats, but never a whole packer. Suggestions?