Hey guys, I have been a long-time forum lurker and decided to give a brisket a shot. I have a pretty standard propane box smoker, and have had great luck with pork and turkey in the past. Before reading much, I cut my full packer-cut brisket directly in half, which I'm seeing now causes quite the controversy The brisket's starting weight was 12.5lbs, and now that it is cut and trimmed, I'd say the point piece weighs about 6.5 and the flat about 4.5. Below is a picture of the two cut and rubbed pieces. Since the brisket is cut now, how do I modify my cooking time? Since most say around 1.5 hrs per pound, do I go by the total weight, or by the weight of the larger piece? My goal is to put it on sometime tomorrow evening, mop throughout the night, and serve around 1:00PM Sunday. Below is a closeup of the rubbed meat. Certainly not relevant, but I thought it looked beautiful. Any other tips would be greatly appreciated, as I have talked up this brisket all week to my friends that are joining me! Thanks!