Thanks guys - my question was simply what happens to brisket when hits > 205 or so. I mentioned the foil and foil marinade to remove the idea that it would dry out. Clearly a brisket at 215 degrees with no foil may very well be a lump of hard coal.
Looks like pulled or mushy shredded brisket is what happens.
Hopefully I won't get to that stage today! THANKS!