I agree with Rod and Mike's assesments. The point has more fat and holds together better and absorbs a lot more smoke without drying out. We cook it to 205 internal on the pit and carve after it rests and hits 180, and it is easier to distribute after cutting into cubes (ends). the flat usually falls apart, like Mike says, around 200 but is slower to pass out (our experience)
We passed out 4 half pans of cubed ends at the Scottsdale event and 3 pans of shredded flat.