First brisket tips? (Point only)

All my grocery store had was full packers 17-18lbs. I’m the main bbq enthusiast but my girlfriend likes it too just not as much as me. I thought a 18lb packer was a shit ton of food for two people so the butcher offered to cut it in half. I opted for the point since I like fattier brisket and think it’ll hold up better re-heating than the flat. I also don’t wanna try to cram a big packer on my WSM 18 but someday soon I’m gonna get a bigger smoker.

If anyone has any tips I’d appreciate it. I imagine the fattier portion will be a little more forgiving than a full brisket. It’s a little over 10lbs. Going with post oak chunks and planning on resting for a couple hours after. Starting early Saturday morning.