I just bought a brisket 15" long x 9" wide. It's about 3" thick at the thickest part. I have a GOSM smoker. I am not sure the brisket will fit on one rack, so I was thinking of cutting it in two. Is this advisable? Will it effect how the meat cooks? I like tender brisket so if cutting it in two may dry it out, I would like to know.