Parting a packer into smaller pieces?

[smokewagon]

I have yet to cook a brisket.  Sad but true.  I have made pastrami from corned beef, and want to make some more.

Today I picked up two packers, both about 10-11 lbs.  I want to cook one as a brisket and make the other into pastrami

Also, we are a small family, 2 sort of grownups and a 6 year old.  I don't really see us eating a 10 lb packer... So asking advice on how to divide at least one of these bad boys into smaller pieces instead of cooking it all at once

Do I separate the flat and point?  Cook the flat for one meal and leftovers and later on make burnt ends with the point?

For the pastrami, do the whole brisket, brined and everything, or break it down too?  I plan on trimming most of the fat from this one.

Any advice is appreciated

 

[s2k9k]

I'm a single Dad and my son won't hardly eat anything but it doesn't stop me from smoking large cuts. I vac seal in individual servings and freeze then I have lunches and dinners for a long time.

 

[pops6927]

You can divide it into the flat and point:

and trim to your liking.

On curing the brisket, I would cure the whole thing at once and just cut in half making it two pieces.  The point will have part of the flat on it, but it will make it easier to slice once firmed up and chilled well.