Originally Posted by adiochiro3
^^^This^^^ Please do not hump it or roll it up; it will not likely cook properly. And it does freeze beautifully in vacuum bags.
I ended up cutting straight down through the brisket, which left me with a large hunk of flat and the point with a small section of underlying flat attached. This brisket was simply too long to fit on my MES shelf, even if I had separated the point from the flat.
The two prices cooked at almost the same rate. Once the internal temperature reached 190, I then separated the point from the small piece of attached flat, cut burnt ends from the point, and returned the burnt ends and little bit of flat to the smoker. The total cook time for both sections was about 14 hours at 225 degrees.
I have about 4 pounds combined of leftover slices and burnt ends vacuum sealed in my freezer.