The fat is called the deckle, trim part of it out before cooking to help get more bark. When your flat gets up to temp 185 or so, cut the point and flat apart. Rest the flat in a cooler so it sucks back in the juices. Then put the point back in the smoker unfoiled - maybe even put it in a pan so it sits in it's own juices. When they get up to about 205 cube the point, add some sauce, maybe even more pepper then it's optional to put back into the smoker again - kinda oversmokes the sauce.
Country Smokers 450
Weber Smokey Mountain 18"
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