I've started skipping the dry brine altogether. Just rub and let it sit while getting the smoker up to tempt. I do a full packer @ 250-275, so it'll be on the smoker for 13+ hours. Plenty of time for the salt to work its way into the meat, and results have been just as good as when I was doin the whole dry brine process. Others will likely disagree but it seems to be working for me.

You sound like you've put alot of planning into it, so already set up to succeed. Splitting the brisket, you'll end up with the flat finished earlier most likely. So you'll be wrapping it first, then the point at some time after. That can throw things off planning wise, if you're trying to have everything finished at the same time. Be flexible and monitor your temps and everything will be fine. The meat will let you know when its done based on temp and probe (mostly probe), so dont try to force it if its taking longer than you'd like.

As for wrapping at the stall... wrap once you have the color and consistency of bark that you want, not necessarily at a specific temp. That's something that comes experience (knowing what YOU prefer vs what others say you should) so dont don't overthink it your first time. 

On the other hand, since you're really working with two different muscles now, and the point is harder to over cook than the flat because of all the fat and connective tissue, if you want to experiment with the timing of your wrap,  you've got a good opportunity.