How big is your smoker? You can find smaller packers (around 10 lbs) that may fit.
I agree that it is best to cook in one piece. HeSmellsLikeSmoke's ides of using a rib rack or even a metal bowl to hold up the middle until it shrinks. I've done that in my 18.5" WSM before.
If you do buy one and want to split it i would separate the point and flat as Southern Style suggests, but I would put the point above the flat and let the fat rendering from the point baste the flat.