I hate to be the odd man out, and this is only one technique, whatever works for others is great too.
In my pit, once a brisket reachs 180, temperature is irrelevent. I stop looking at temps and pay attention to the feell of a probe going into the flat at a nearly horizontal angle. once there is no resistance, i remove it,foil it(if its not allready) wrap in a towle and let it reswt for a little while. Sounds like in your case, it needed a little more time, possibly some cooler time would have done it.
My point is, pay more attention to feel than temp. Waiting for a brisket to reach 190-200, when it was done at 185 will give ya nothing but dried out/overcooked brisket.
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