Yes, you absolutely should separate the point from the flat when you are cooking a brisket. To do this, you will need to remove the layer of fat that is in between the point and the flat, connecting them to one another.
To separate the point from the flat, you first need to locate both of these on your brisket. Once you have found them, you can then take a knife and begin to separate them from one another by cutting through the fat that we mentioned earlier, otherwise known as the nose.
To cut the fat, you should follow the seam of it as it curves around the point and the flat. This will ensure that you do not lose any meat. As you are cutting, hold onto the flat in one hand until it pulls away completely from the nose and the point.