I can't remember the last time I did a flat. A point? All the time, well, until the beef prices went up. I probably smoke points more than I do packers, or at least a 50/50 mix.
Here are a few "points" to remember about your smoking your point.
1. The point is VERY forgiving because of all the fat. I consider a point the cheap man's Wagyu.
2. It can probe tender WAAAAY before it is ready to eat, as low as the 180s. The higher fat content can fool you. If you take it off too soon, it will taste like chewy, fatty meat.
3. Personally I like to take it to about 205F, but I start probing between 195-200. I want a nice, easy probe and probe against the grain, like from the side. The easy probe can happen at 195-200, 205, or 210. Regardless, it is forgiving. It will be juicy and delicious. Some people do it by feel, but I still do it by probe, then IT.
4. Most of the points I get are in the 5-6 lb range. I've seen bigger, but they were untrimmed with a LOT of fat.