...i'm going to try and smoke half a brisket today, the "point" half. After trimming away most of the fat, I have a flap of meat near the point that was attached solely by hard fat. But after I've trimmed the fat this flap is barely hanging on. My question: is do I just cut this portion of the brisket and cook it separately or do I fold it back and cook it all together?? Thx for you input in advance.