Never seperated the point from flat pre-cook.
For a wsm, you can usually cut a pretty good sized chunk off the point end without getting into the flat, cutting down the length of the packer to make it fit better. That way it'll cook like a whole packer and you'll even get more bark. Leave the chunk on the whole time for better fat rendering, and it's a great start for burnt ends.
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!