Brisket point timing question...

This is only my second whole packer, First one I’ve done no wrap no foil. Probes done I think, was going to wrap it and stash in a cooler until closer to dinnertime. Can I wait to remove the point and do burnt ends then or do I need to do it now?
Any input is much appreciated.

Thanks. Will post pics when I finish and slice.
Don’t do brisket very often but am determined to try more and learn. Think I have figured out best to do whole.

Removed the point and cubed. Mixed juices, broth and a little teriyaki I had left over from day before.




Put back on for an hour to soak,then removed the solid chunks and sauced.
Sliced and plated.
Taste was great, especially the point. Flat was a touch dry,think I had a little too much carryover. The bark awesome!
Two things are clear: I definitely like no wrap/foil and whole brisket!
Apologies for the delay in posting the finish of this cook.
Any feedback and suggestions are welcome.
Thanks for looking.