The brisket forum has a lot of great reads,and answers many specific questions ,that could apply to your particular situation.
I thought maybe points only,were sold only in the KCMO area,where the restaurants sell a lot of burnt ends.
That is the cook's treat-if they know how to cook them.
Points are usually sold to make corned beef,for the coming St Patrick day holiday.
Other than that ,points are tossed in the grinder to make cheap hamburger.
I suspect your butcher is cutting the flat into 2-3 lb pieces, to sell to nice little old ladies, to make a New England boiled dinner ,during the next cold snap.
He then would toss the point into the $0.99 cheap hamburger sale.
As far as pulling it out at 185º-190º,you might someday, get one in NC, that was acceptable,but you'll probably be real old.
Smokin's writings will tell you to cut a small slice ,off the bottom edge of the flat, that runs the way you will slice it,while it is raw and unseasoned.
That way,you know just how to continue slicing the flat.
Hope this helps a little.