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I cook as one piece. I will cut a small portion of the flat against the grain before I start to help identifying the grain structure after it has been cooked but that is it.
I typically cook both together. Unless they won't fit, then I'll separate. I also will separate the point when the flat hits 160ish if I am going to be doing burnt ends and want everything to be done close to the same time.
Nothing different is done , after the rest , I decide what I'll do - Burnt Ends , Chili , Stew , whatever ; the Flat gets a slice and vac job .Sometimes the Flat ends up as Pulled for the meal
I separate but only because I don't have a huge smoker. I can only imagine the feeling when you separate the flat from point after smoking...pretty much effortless.