I guess I'm in the minority. I do it at the wrap stage and wrap them separately.
I find the point is usually done quicker and I'll pull it off before the flat. It goes for a little rest before it is cubed and thrown back on the pit. I time it so that the burnt ends are hot and the flat has been resting a couple of hours at the time of serving.
Co-Pitmaster of Hatfield and McCoy Barbecue
Pitmaster of South Side Pit Men
UDS's, Multiple Weber Grills