Keep in mind the temps will actually keep climbing a few degrees after taking it off. Thats one of the reasons you wrap it up and let it rest in a cooler so it can rest and finish cooking.
I just did a brisket last weekend and the flat was good but the point was still tough. So I cubed the point and put it back in the pan and back in the smoker where I still had a couple butts still smoking.
I let the burnt ends go a bit long but they were more tender than when they went in.
Chargriller Super Pro with a big ol rust hole and a mouse nest
The way I see it, every life is a pile of good things and bad things.... The good things don't always soften the bad things, and vice-versa, the bad things don't necessarily spoil the good things and make them unimportant.
"Vincent and the Doctor" episode