Most here don't by Internal Temp - we go by probe tender which could happen at. 195 or 210*'or anywhere in between - each brisket is different.
Probe tender is like sliding an ice pick into warm pudding.
Half the folk on here ( including me) like HotnFast 300-325* smokes (. 6-8-10 hr cooks) - and butcher paper better than foil. And 1-2 hr rests before slicing
I run brisket fat down (towards fire) 4 hrs at 300* and then wrap 2 layers of Butcher paper and another 2 hrs then I start checking for probe tender every 30-45 minutes starting at end of hr 6.
Dry but sliceable brisket = undercooked
Crumbles when you slice it = over cooked
Overcooked tastes 10 times better than Undercooked!
Look T this:
http://www.bbq-brethren.com/forum/sh...ad.php?t=57882