Hit the met dept today and they had a special on Sirloin Pork Roast for $1.00 lb so I bought a half dozen. While I was there I also bought a 14 lb brisket at $2.38 lb and some spares at $1.69 lb to smoke tomorrow. I've got the brisket, a slab of spares and 1 of the roast rubbed down and in the fridge now. Here's what has me worried. The brisket was way to long to fit in my GOSM vertical so the butcher suggested I cut it in 2/3 and 1/3 then smoke it on 2 racks along with the roast. I did and will now have a smoker full. Did I screw it up by cutting it. I cut about 1/3 off the thick end and will put it on a rack with a roast then the rest of the brisket on the other rack and a slab of spares on the 3rd I've got a thermometer with dual probes so I can watch the temp on each piece and I'll do a 3-2-1 on the ribs. I hope I didn't ruin a nice piece of meat by cutting it. Did I???? Thanks Mike S.