Separating Flat from Point?

I think you've got it. People do it both ways. The point has extra fat and the additional smoking renders more of it. If you're interested in making burnt ends, then the point needs additional cooking. Either way, you'd poke and prod the flat to make sure it's ready first.

I like to do method 2. I'll cook till 193* in the thickest part of the flat, then test,usually then test, and sometimes test clear to 205* and test some more( see my point???,patience). I like then to split the point off,FTC the flat for 2-3 hrs, season the point slightly where there was no rub and put back in for 2 1/2-3 hrs on 250-75*,then let rest. Sometimes I slice, sometimes I cut in chunks just depends, lots of the time I warm this the next day for BBQ beef sandwiches, sometimes it just doesn't last that long!

Good luck and good eating!

It's all personal preference.

Plenty of people cut and slice the whole thing, based upon the tenderness of the flat.

Cooking the point higher is normally for burnt ends, I don't normally separate it out and cook longer for slicing.

Realize the point will always be more tender (as it's probably 50% fat) so when you poke and prod, go for the center of the flat, where you'll be slicing. That's where you'll get most of your slices from anyway.