How many seperate the point and flat and how many smoke in one piece?
I always do whole packers. In @225*F (ave.) probed and lid closed , Smoker , until my target (200*F + / - )
No wrap in cooking and...
sometimes the point falls off
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