I'm considering doing my first brisket soon, and I need a little advice. I plan to get a whole brisket (i.e., not with flat and point separated as it's probably more expensive that way), and I was wondering whether I should try separating the flat and point before smoking. From what I have read, the point has much more fat marbling than the flat, and thus I was considering smoking each to a different temperature. That is, I was considering slicing the flat and pulling the point, and thus smoking the flat to about 180F and point to about 195F. Also, I've read some folks marinate/inject their briskets for as long as several days before applying the rub and smoking. Thoughts on this?