I need some advice. I'm doing a 16 lbs brisket on my 18.5 WSM tomorrow and it won't fit. I've read to shoe horn it or put something under the middle to arch it....but, no, still won't fit. I would have to take off a good fist size hunk of the thick side of this particular brisket to make it fit. I don't want to do that. Is it a good idea to just cut the thing in half where I was going to start slicing it anyways (right where the point starts on the flat) and put the flat on the bottom rack and the point/ rest of flat on the top rack? Any other solutions would be considered as well.