You'll get a million answers here.
I cook until flat is done, separate flat from point, wrap flat in foil and towels and throw in a cooler. Then I throw rub on the part of the point that was attached to the flat. Then back on the cooker for a couple of hours, then cube it and serve with sauce on the side.
It doesn't hurt the flat to rest, so I just build it into my cook time. Real burnt ends are worth the time.