First off, don't worry about the 40-140*/4hr guideline, as you have a whole muscle meat, unless you were to inject it with marinade or otherwise puncture the brisket.
If I were in your boots, contemplating which route to take, I'd do a complete point/flat separation and use the point for burnt ends, and cure the the flat for corned beef pastrami. Why? Pastrami can be made from virtually any cut of beef (or turkey and???) while the absolute best burnt ends you'll ever have the pleasure of dining upon come from the brisket point, IMHO...I smoke brisket so I can make burnt ends...that alone makes it worth it. You can get a decent pastrami and some great BEs out of the deal.
Point flat separation can be found in these threads:
Here's a good method I've used for burnt ends from a pre-smoke separated point muscle...different circumstances, yet very similar, as while making corned beef pastrami I decided to make a point into burnt ends...win-win!!!:
Just remember to not fully cook the point to a tender state before cubing into chunks, as it creates the best finished product, according to family and friends here...I like them best this way, also. Any time after about 155* I/T, but I prefer to stay below 175* when yanking the point to rest before cubing and finishing on open grates. AT higher temps, the point will be more tender, but you run the risk of a drier finished product, causing a leathery, grainy texture if taken to extremes. I've never finished BEs in a pan, as we like the caramelizing and crispy exterior texture created when finished on open grates.
Huh, I miss-read...thought you had a packer, but you have a point!!! Lucky devil, you!!! If I could find points around here, I'd buy about 75lbs just for BEs...LOL!!!
That said, portion it down to whatever sizes you like for each project meat and roll with your plan. Your rub is fine for brisket...beef, especially brisket, doesn't need much enhancement to yield a good, strong flavor. Salt is optional, and of course if you're on a reduced or no-salt diet, a big no-no, so go with your needs on salt.
Edited by forluvofsmoke - 12/6/15 at 10:34am