Long & flat brisket

Hi guys

Need some advice here... got my next brisket in: it's pretty long and flat, around 1-2" thick at most places. How'd you recommend smoking it?

Is it worth rolling it or folding it? The meat is nice and flexible.

Don't fold or roll it. Just inject it up with some beef stock with salt, pepper and honey in there. Then rub with either a brisket rub or just plain old salt and pepper. then slap it in the smoker and let it run to about 195F and you'll be laughing