How anyone can tell a if a brisket is overdone based on pictures of a brisket incorrectly sliced is blowing smoke up your ass.
Unless its me.
I think you may have nailed it. Keep up the good work.
In addition. NEVER take doneness advice from anyone who dictates doneness by Internal temp. Especially considering the infamous margin of error on ANY brisket.
If you MUST use temp as a factor (or guide to when to poke) dial back or forward 5 degrees at a time. Of course, this is not a good idea because there are choice briskets done at 178 and choice briskets done at 205 with identical "feels" and baby, that's a HUGE margin of error.
One way to find the right feel is the Night Train Brisket.