The combined point and flat, together make up what any butcher should recognize as a "packer," or a "full packer," which is the same thing. My first one, done over the last New Years holiday, was a 17lb packer: it turned out so well that folks actually thought I knew what I was doing. As it turns out, I did, having read the very long "brisket" thread found in the beef section. As a result of the reading there were no surprises or hand-wringing in the wee hours of the night: everything occurred just as the postings indicated it would.
I did use the pink butcher paper to wrap, and the seasoning was just kosher salt and very coarsely ground black pepper, which produced a nice bark. After it turned out so well, my wife wanted to know why we "only" did a 17 pounder!
Good luck with the cook!