I disagree with the idea that is has to get to 195F internal, or that the thermometer has to be wrong. If it is falling apart and tender to the probe, it is done. I have, on rare occasion, had butts that hit the stall and never seemed to come out, pulled at 180F and they were done done done. I have found that texture is the best way to tell, poke that sucker with a long probe, feel it with your hands (yes, it is hot, be a big boy and reach in there) and if it is soft and pulling, pokes like butter, you are good. I really don't like going purely by temperature.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."