Looking for a little advice on smoking my first brisket on my smoker. Looking in the butcher area I could already tell that the brisket would be wider than my smoker could handle and was going to ask how would you handle that. Thought about trying to cut the brisket in half and then put it on two different shelves. That even gave me more questions like: Should I have them vertical on each rack or offset them? Would I need to check meat probe on both or would probing one give me a good idea of the other. Just looking to not mess up too much on my first brisket. Any tips would be helpful. Thanks.