Brisket help for tonights smoke

[fourthwind]

I have an 8 pound brisket (after trimming) that I slathered and rubbed last night. I was planning on using the BBGOSM, but some issue's have come up, and I am going to have to use the MES. The brisket is odvioulsy too long for the MES, so should I trim the skinny side down till it fits, or tuck the skinny side under? This is my first Brisket BTW.

 

[eman]

if you have a whole brisket seperate the point and the flat.
If you cant do that just look at where it changes thickness and cut it there.
the thick part may take longer to cook so be aware of this.
DON'T fold it up !

 

[pineywoods]

I agree with the Eman if its a full packer separate the point and flat