MY First Beef Brisket - some Questions

[alegend]

Hello there,

im from germany and on Sat we will make our first brisket!
 

I will do it on my memphis pellet grill ...

I planned to do no injection (meat will be australian prime beef) and as a rub i will salt pepper or a rub i have at home for brisket.

Some spraying with apple juice is planned and also wrapping in butcher paper (but not sure about that) maybe you can tell me.

Questions which I have are:

Should I separate the point from flat or smoke the whole thing?

What about  making burnt ends? Do i have to smoke it separately? If yes how long will the point take and how long the flat (approx)? (it wil be roughly 12lbs the whole brisket)

If I can make the burnt ends also when smoking the whole packer brisket - how does the process work then?

Do I cut off the point after a resting period or do I cut it off straight after smoking so that i can serve the burnt ends first or together with the flat...

How long will caramelizing of the point (cubes) take and at which temp? 

I hope someone can help me here?