I picked up a 12 pounder @ Kroger and onec I got it home I'm not sure I want to smoke the whole thing. (it's just too much meat). Is it OK to cut it in half and which 1/2 wood be better?
If it's that big I'd say it pretty much has to be a packer. I split the point and flat on alot of mine. Here's the one I did yesterday.
The point has more marbling and the flat is the leaner part. If you look close you'll see a section of fat separating them. It can take a little practice separating them without getting into one of the sections.
Here's a good tutorial on separating.