Best Option for Brisket?

Personally, I'm not a fan of cutting a brisket in half, so you know how I voted. 

At the grocers or big box stores I've seen flats, points, briskets cut in half lengthwise (which is just plain weird), and full packers.  My favorite brisket is a smaller 10-12 lb packer.  Often they are trimmed at that weight.  Sometimes I'll go larger, but it is just my wife and me so I usually end up giving away the extra when I get a 14-17 lb packer.  

My second favorite brisket is just the point, usually in the 5-6 lb range.  To me a brisket point is the pork butt of beef; just about impossible to screw up due to all the fat.

I can' remember the last time I just bought a flat to smoke, but that seems to be what most grocers sell.  I used to braise flats and make pot roast, but haven't done that since I started smoking.   

Neither. If you separate the point from the flat, the cut along the fat seam is on an angle, leaving the flat still too long to fit in the MES30. So you end up needing to cut the flat in two as well. You will end up with three pieces- each will go on its own rack. You can smoke them all at once or cook them individually if you want and still able to hit the intenal IT as desired . Another option I have been considering is trying to hang a whole packer brisket vertically from bacon hangers.