Do you want to slice the flat and pull the point, cube the point and double-smoke into burnt ends, or just slice it all up?
The point is the heavier end, the flat is the thinnest section. The point has more inter-muscular fat and is a tubular muscle, while the flat is leaner with a fibrous muscle. If the flat is taken much above 180* it will tend to dry out without foiling. A good method to prevent this is foil the flat only as mentioned above, or separate the flat from the point and return the point to the smoker to reach finished temps.
If pulling the point, take to 200* either foiled or bare. Then foil and wrap in towels to rest for a few hours.
The flat can be foiled to finish, and should be towel-wrapped and rested (after reaching a 180-190* finished temp) for a few hours prior to slicing.
To separate the point and flat, look for a fat layer in between the two muscles. The flat muscle grain runs lengthwise the brisket while the point muscle grain runs from side to side in relation to the longest sides/edges of the brisket. Finding the fat layer and differing muscle grain direction is pretty easy, and mid-smoke separation can be done by running a knife through the fat layer...quick and easy, as it's where the two muscles will already want to come apart when handling.
Burnt ends are the bomb if you want to try it out, and pretty easy as well. Just cube the point to approx 1-1/4" to 1-1/2" pieces after reaching ~160* (+/- a few works fine), re-season or toss in sauce and return to the smoker grates for 90-120 minutes, depending on chamber temps and how much bark you want on them. When done right, they have excellent texture, with a crispy, crunchy bark and a popping, tender chew inside.
If slicing the packer, the point/flat separation should be done anyway, so you get cross-grain slicing throughout for more tender eating. Cutting on bias, and especially with the grain will make for tough eating.
EDIT: oops, you posted while I was hen-picking on my keyboard...you're already out and resting. Well, take it from there.