I'm planning on smoking a whole untrimmed brisket in my vertical smoker but anyone who owns a vertical smoker knows that fitting a whole brisket in a normal vertical smoker wont happen. I don't want to separate the point and the flat, so how can i best arrange the brisket to fit in my smoker while also allowing all sides to get contact with smoke? will i have to fold it over itself? Also, should the fat side be up or down? i was thinkin down because the source of heat is at the very bottom, so it would protect the meat from over drying.