Point and flat do not cook the same and often to get point done fully right takes longer. There is no method to tell if the point if perfect except for feel and experience. The flat you show looks underdone to me as well. A flat that is over-cooked to the point of being dry will always fall apart when sliced. A flat that is dry and does not fall apart when properly sliced is not cooked enough. 205F internal temperature means nothing (IMO). I like to cook my points for another 15-30 minutes or so once I pull the flats (because the flats are done).
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."