Brisket Flat question

I’m planning on doing a brisket this holiday weekend coming up.

The last couple times I’ve done a brisket, the flat always hits temp WAY before the point. And I’ve left it on nervous i wouldn’t get the point cooked to the desired temp. But it ends up drying out the flat more than I’d want. I use a pellet grill not an offset

And what are some things I can do to help prevent this?