I agree with River City, once trimmed it will be less than 18 lbs most likely. But, I could see cutting it so you get a large flat and a piece that is largely point. Then you could cook one separate of the other. It would work. I would probably not do it.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."