Just so you know, unless you modify the ecb to raise the lower grate off the pan to about 4-5" below th eupper grate, you will not get smoke to the food on the lower grate, just steam.
I modded my charcoal gourmet for that very reason.
As far as the point/flat and which will cook faster, the flat will definitely cook faster if you separate the muscles (not just cut th epacker in half), but the thin end of the point will cook much faster than the heavy end. I'd give it about 5 hours and wrap the thin end in foil to slow the cooking down. Did that on my point cut yesterday to prevent overcooking and drying out that section, and it helps a ton.
Also, in the ecb it will matter on a few things, begining with the water pan. If the water pan is wet, the upper grate runs warmer. If the water pan is dry, the lower pan runs warmer. With my elevated lower grate and both grates loaded, the upper grate runs 40-50* cooler with a dry pan, and 10-20* cooler with a wet pan. bear in mind though, this smoker is heavily modded, including a lid vent hole and lid seal, so air flow through my rig will be much different than one which is stock and venting through the lid seam in stead of a dedicated vent hole.
Most folks don't take the water pan into consideration when they try to figure out a better way to get the grates loaded and cooking at decent temps. The only time I do run with a dry pan is in cold temps and trying to run at no higher than 225* chamber temp.
Also, be sure to verify the chamber temp gauge and mark it at your desitred cooking temp. There are no actual readings on the gaugem but you can mark it with a pen at 200*, 225*, etc, after verifying the actual temp. It's not a perfect fix, but gives you a much better idea what your temps are. A digital temp probe inside the smoker helps a bunch. I drilled a 3/16" hole about 2" below the upper grate just for a probe.
Eric