Paul Kirk splits his briskets. If you are careful, you can find a diaganal seam that separates the point from the flat. Try to find it and slice along the seam. Paul Kirk hits the seam and splits the brisket in about 2.5 seconds.
I don't split mine, but there are some advantages. The two pieces are different thickneses and weights, so they will cook at different rates. If you cut them, you can cook each piece to the same degree of doneness.
Also, if the brisket is too long for the wsm grate, you can fold over the flat. This will give it a more uniform thickness with the point and it will fit better on the grill. Alas, the inside part won't form a crust. Can't have everything.
