splitting a brisket in half before smoking

[clayton1130]

Reading this thread from a few years ago and running into a similar situation with a small food tray in my vertical smoker. Given your direction, tomorrow before the sun rises I will take the 14lb brisket and turn it fat side up, cut it in the middle about 3/4 way through then turn over and fold the main over top of the thicker point portion creating a tall stack of brisket. Cooking it at 200deg low and slow for 6 hours, wrap, etc. and put it back in until temp is reached (approx 14hrs total). Is this all accurate?