There is a thing called the stall. It is that point when the collagen is breaking down. It is also the point when the moisture in the meat is changing from being water and fat based to collagen based, which means that it does go from juicy to dry to moist, I think this is a differentiation that is not all that important to understand. But, you do need to relearn that temperature is a guidelines, in the end, feel really makes it easier to tell when a brisket is done. Poke it with a thermometer probe or skewer to feel if it goes in smoothly with little resistance.
BTW, you can always use an undercooked brisket for chile.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."