IMO, 205-210 internal is WAY overcooked. I usually pull my briskets at 198-200. To get the briskets from 195 to 205/207 requires a LOT more cooking time. Def overdone. Actually did the SAME thing at a contest. I cooked till 205, pulled the brisket off cooker, kept cooking, went to cut and went everywhere. I FREAKED.
Husband, Father & Pastor. UDS, offset stick burner. Cook KCBS, & Lonestar BBQ Society.