Is that OK to do? Any suggestions???
That might work, but for the best melt in your mouth results, I think after the whole packer is to temp, separate the point, cube it, rub it, and sauce it and put it in a foil tray and return it to the smoker.
It will separate very easily, you can do it with a spatula.
Just slide it along the top of the flat in the layer of fat that separates the two..
The point will come right off.
Personally, when I make burnt ends I separate the two before smoking.
Here is a good tutorial on separating the two.
I answered in your other thread, but no I don't wrap my briskets, unless I'm short on time.
Since your making burnt ends, you may want to separate the two when the point gets to about 190,
then wrap the flat & put it back on the smoker.
Then cube & season the point & put it back on the smoker.