Hey guys I bough a 9.69 lbs packer brisket today got it home washed, mustard glazed & seasoned. Once the initial work was done I noticed it is too big for my MES 30. I put it in the fridge and need some advice from you please! 1. Will it shrink any in the fridge overnight? 2. Should I try to cook it directly on the rack instead of a pan if it fits? 3. Would you cut it to fit into a pan if so how much in half or just the end? 4. I want to use mesquite & hickory do I add smoke the whole cook time? 5. I want to serve this on Sunday at 11 am when would you start cooking? 1.5 x 9.69 = 14.53 + 2 hours = aprox 17 hours is this correct cooking time? Thanks in advance!!