I find that Prime and Wagyu points are very rich, I can really only enjoy a slice or two. Depending on how each cook goes, I will separate the point and cook it longer once the flat is done.
Okay, I am back on my computer, here has been my experience, in general, I feel that the point takes longer to be properly cooked than the flat, due to the fat requiring additional time to render, this being my feeling even with Choice packers. To some degree, I feel I can predict the amount of time by taking a small slice off of the point, and seeing if what I see is mostly lean with veins of fat, or mostly fat with threads of lean.
On the Creekstone Prime grade briskets I have cooked, the point has been rather balanced, which means I can simply cook the entire packer a little too long for the flat, and the point will be perfect. However, the SRF Gold label was so heavily veined in fat, it was almost more fat than lean. I made the option to overcook the flat considerably, versus removing the point for additional cooking. I assumed, correctly, that the flat was going to be so moist, the additional cooking would not affect end product negatively.
However, on Select and Choice, no matter what, you can't go long on the flat, it won't hold up and it gets cottony. So, I either opt to go with slightly under-cooking the point, or separating the point and cooking it for another 30 to 60 minutes. I feel that this optimizes the total cook.
I think the reason many folks don't like the point sliced, or prefer it as burnt ends, is that they are buying in to the adage that the point cooks before the flat. My experience, across many briskets, is that is not true. It turns soft faster, and remains more tender for a longer time. However, the additional fat and connective tissue in point takes a little longer out of the stall to still render. Because of my preference for serving the point and underlying flat as one slice, I typically cook to perfect the point and underlying flat, while allowing for the flat to be overcooked (in Prime and Wagyu).