Brisket Flat and Point
I bought a packer today for a cook tomorrow, the butcher I go to gives e a cheaper rate when I buy the whole thing instead of just a flat, as I am sure most do. My question is, what should I do with the point, I have the 18.5 WSM and couldn't fit the whole brisket on one rack. Should I smoke the point on the bottom rack and just clean it up for burnt ends? Or should I wait for another day and see what I can salvage from the point? Any help would be greatly appreciated.