I have a big party on Saturday and I'm anxious to smoke a whole brisket for the first time. I didn't want to do a flat half since I want the whole brisket experience. They had a couple of 12-13 pounders in cryovac, but they didn't look great. They had one very nice looking 18 pounder - well covered in soft fat but not a lot of the hard stuff. So I bought it. What now? Should I cut off part of the flat end - say about the last 10 inches/4 pounds - and freeze it for later? Any idea how long this will take? I can probably fit the whole thing flat on a shelf in my MES, or cut it in two and do on 2 shelves. Is there any advantage to smoking this in two pieces vs. a whole? If whole, won't the narrow end be way overcooked before the thick end is done? I plan on giving it a nice rub this evening and then smoking at 220 degrees until about 175. Any other brisket basics I should know about. I will cook this on Friday to serve at a party Saturday afternoon. Any tips on how to reheat and serve? Should I slice it up and and gently reheat in the natural juices or reheat it whole and then slice? I guess I should have asked these questions before I bought 18 pounds of choice beeff. But what the heck...with good beef and a smoke it will probably be great no matter what I do. But, any tips would be appreciated.