I did some searches and read on the bullet site where Keri C. suggested cutting a chunk off the point end off a long packer and cooking it besides all that's left for better fit on a little wsm. I've done it, and it works great. You leave all of the point that's on the flat alone. The benefits are two-fold: the brisket fits better on a wsm rack, and the point cooks faster. Ideally, the point needs more time to render anyway, and this way you can use that cut off chunk for burnt ends.
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!