So i'm confused. Pulled or sliced? Also if I cook it as a whole packer is the point done when the flat is or does it need to go longer to render out more of the fat?
Depends on what you want to use it for. Tacos, Fajitas, Enchiladas and chili are all great with smoked pulled or shreaded beef. You can slice the point as you would the flat. One thing to consider is leftovers...this is where you can let your creativity flow freely. Finish the brisket the way you want to eat it, then when it's time to use those scrumptious leftovers, you take it a few steps further to get even more bang from your smoke.
The point will ALWAYS take longer to cook when smoking a whole packer brisket, due it's heavier cross-sectional density (thickness), so separation mid-smoke is a common practice, although when I want burnt ends, I only smoke the point to the upper 150s to lower 160s internal temp, for better texture and moisture retention in the burnt ends when they are finished.
OK, I can see this leading into a rather lengthy discussion, so let me take it a few steps farther by linking you to some of my brisket smokes which will explain how I do the various methods of finishing the brisket (those I've done so far, at least, with easily repeatable results). And, remember that everyone has a bit different techniques for doing what they do. Sometimes, I change my own methods based on different circumstances, so I don't always do everything the same way from one brisket smoke to the next:
Sliced flat and burnt ends:
http://www.smokingmeatforums.com/t/...riskets-burnt-ends-taters-in-the-vault-q-view
Sliced flat, pulled point (typical old-school style brisket):
http://www.smokingmeatforums.com/t/105105/i-dream-of-brisket-big-brisket-progressive-q-view
Burnt fingers, burnt ends, pulled flat (an interesting twist on the typical brisket smoke):
http://www.smokingmeatforums.com/t/91225/burnt-fingers-ends-pulled-flat-what-pp-q-view
Brisket is a very versatile cut of beef. There are so many ways to use it...you are only limited by creativity. It does like to be cooked low & slow to produce the most tenderness, but other than that, the sky is the limit on what you can do with it.
Hope that helps you piece together what you'd like try next...GREAT smokes to ya!
Eric