Whole Brisket question

[Matilda]

After the fun I had with trying a brisket in a slow cooker, I'm ready to try a whole brisket either in the oven or an electric roaster. But I might have a problem.
The slow cooker brisket was cut in 2 pieces. A Point and a Flat. The Point was 4" thick and took about 10 hrs to cook. The Flat was about 1" thick and took 6 hrs.

My problem is...how do I cook a whole brisket is is varies in thickness? It seems I can overcook the Flat before the Point is done, or undercook the Point to get the Flat done. Any ideas how a whole brisket can be cooked?

And no, I cannot grill on the second floor apartment balcony.

 

[TastyReuben]

I know there are a couple of brisket experts on here, so I'll defer to them, but I want to try and guess and see if I'm right.

The usual thing to do with a piece of meat that's thicker on one end than it is the other (a tenderloin can be like that) is to fold the smaller end underneath, until you can an approximate uniform shape/thickness, then tie it with cooking twine to hold it in place.

Maybe something like that?