Separating a packer before cooking???

Give the search function a look.  I found this link using it which may be of help:

Can I do a decent brisket if I separate the Point & Flat before smoking, to shorten the cooking time

I'm curious what others think on this as well.  Do most just separate the point from the flat right after the flat probes like butter (after letting the whole packer rest for 15 minutes)?  Then wrap the flat, towel, cooler, and cube the point to put back on for a few hours in sauce?

So I am doing mine this weekend, and Burnt Ends are required by my boss.  She has to have them or she will never let me order a brisket from SRF again.  Unfortunately, I have to leave town the following day, so doing them Monday is not an option.   When the meat is at temp and being pulled for FFTC, is this when I would separate and cube the point and put back on for the burnt ends, or should I FTC the whole thing for an hours or so and then separate?

Also..it is going on the grill tomorrow night at Midnight.   Do I rub it tomorrow evening, or should I do the Rub tonight and let it sit on the meat for 24 hours?

Wylecyot said:

@The Cen-Tex Smoker  helped me with my brisket fails with his advice to others.  Check out his response in this thread.  He also was quick to reply to private messages and offered personal assistance.  One note...he will give you advice on creating great Texas brisket which doesn't include burnt ends.  @SGH has provided good advice as well that has certainly helped me!  Good luck!

Not to mention the oft revered SGH Seal of Approval!

Hoster05 said:

Anyone on here ever bought a packer, separated the flat from the point and smoked them separately?  Curious as to how they turned out.  We love making up burnt ends from the point and now that we are into October it is chili season up here in MN, would love to use some extra brisket in my chili recipe. 

If you asked a million folks the above question, you would very likely to get a million different answers. Or at a minimum, a million different variations of basically the same answer. With that said, here is number one million and one.
First, let me offer a very cliche answer. There is no right or wrong way if it works and gives the results that you are looking for. However there are some certain truths and basic facts that can't be overlooked. Here are a few of them. 
More often than not, cooking a flat that was cooked with the point still intact (whole packer) is easier to pull off than a flat alone. I'm not saying that someone can not cook a killer separated flat because it certainly can be done. However most find it much simpler to cook the whole packer versus the seperated flat when trying to produce a moist and succulent flat. Again, there is no doubt that someone can cook a great flat, but most will find it easier to cook the whole packer vs just a flat. 
Second, if the flat is going to used for something like chilli, stew, gumbo, etc, etc, then it really doesn't matter if it's cooked with the point intact or not. In the end it's going to be drenched in a overpowering liquid or base. 
Third, as above, if your end goal for the point is burnt ends, then again it will make no difference if the point was cooked intact on a packer or cooked on its own. To add to this, as far as the point goes, I see no difference in cooking a point and a point that is still on a packer. The point is so well marbled that it can stand up on its own.
Fourth, as far as when to seperate the point from the flat when cooking. Well that would come down to what you are shooting for in the end or your particular goal with the point and flat. There are several schools of thought on the subject, here are a couple of them. Some folks seperate when the internal temp hits 160 degrees or there about. That has kind of been one of those unwritten rules in BBQ for years. If burnt ends is the goal for the point, a lot of folks will seperate when the packer is done or very, very close to being done. Another method that you will see is to separate just as the brisket comes out of the stall. This is the newest of the mentioned methods and the least common. However I mention it for thoroughness. When it comes to "what to do" with brisket, or "why to do it", that is simply a never ending discussion that untold volumes could be written about. So in closing, there really is no true end all way. Several folks have different methods that turn out a great end product. The best way is the way that works the best for you and gives you them desired results that you are looking for. 
 To be clear, the above is just one mans thoughts and findings on the subject at hand. Others experiences may vary by miles. But I share them in an attempt to help just the same my friend. 

Note on the above text:
For the sake of brevity, I simply touched on the surface of what is an endless volume. 

I think the guy from all things bbq on you tube separates his before the cook. I did it once and found the cook was done quicker but im no expert by any means. The burnt ends were just as good

How many people trim? I have had a couple dryer brisket and have been debating only trimming the major decal of fat? Thoughts?

Separating the point from the flat causes the brisket gods to smite an innocent kitten.  Tectonic plates will separate causing wide-spread global destruction and an orange person will run for the presidency. 

That said, people do this all the time.  Meat is butchered differently everywhere and who's to say these two diagonal muscles actually belong together? 

Some say it's easier to cut when cool instead of waiting to 200 degrees to cut off.