In competition I have been known to pull and wrap my brisket at 170 and hold it there for 4-6 hours and then amp it up to 195 prior to turn-in.
Your question, un-cut whole wrapped pulled at 190+
Use a mfg. holding box and expect 15+ hrs but will dry.
Jimmy "Cracker" Brod
Smokiní Cracker BBQ Team (Pit Master) & Everglades Seasoning BBQ Team (Pit Master)
EXPERT IN CRACKERESE
Spicewine Smoker Sales Southeast 863-381-1530