2nd competition coming up. First time brisket is on the list, Question?

So I entered my first competition in June. The only thing we had to cook was ribs and chicken. Out of 20 teams I took 6th in chicken and 2nd in ribs. This next competition I have to do ribs and pork shoulder (which I am pretty comfortable with) and brisket (which I've been practicing the last few weeks). I really want to put some burnt ends in the box and there are no rules stating I have to cook the brisket or shoulder whole (backyard competition). Would you separate the point and flat before or after cooking? If separate, would you start the point first and then put the flat on or at the same time and just rest the flat while the burnt ends are finishing?

Awesome, thank you kind sirs!