This is my first post, but have been learning tons of info on smoking for about 2 months now. I have smoked one brisket before (12 lb packer), but found a great deal at Kroger on this monster and couldn't resist. I have a 40" MES. My question is do I try to smoke the whole thing (might fit but its going to be tight or do I cut it half (point and flat)? If I do, how does this effect the timing? I know a lot of the vets on here say its all about the IT of the brisket, but just trying to game plan as this is for my sons bday party and want to make sure it ready to be served by 4-5 pm this Saturday.
Any comments or help would be greatly appreciated!!