Temperature is just a guide. You need to continue to cook it until a probe slips in easily. This can occur somewhere around 190-195 degrees depending on the structue of the brisket.
If you choose to foil, do so at 165-170 internal after the stall. Foil will speed up the cook since you are essentially steaming it.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle