I was planning on smoking a whole packer brisket tonight for a party tomorrow, the brisket was being supplied by my aunt. Instead of a whole brisket she brought two points with a little of the flat still attached. They were cut right behind the end of the point. I've only cooked brisket once before and it was the whole packer with a small point. I just made the point into burnt ends the last time and slices out of the flat. Can the point be sliced like the flat or am I better off making the whole thing into burnt ends? Thanks for any advice soon.