As to brisket, most frequent brisket cookers-- of which I am not one-- will tell you every brisket is different and that temp alone does not determine the finished product. I have pulled them as low as 180* with good results. Two of Chris' cooks described on the website detail taking them to 205*, but both cooks also entail foil-wrapping and oven finishing, which would tend to preserve moisture. His third cook describes pulling at 185*. I prefer to split the difference and use 185-188* as an average guide.
As to butts, most know that sticking an instant-read thermometer in five different places will most likely yield five notably different readings. I typically pull them off when I get a reading of 190* in at least one place, but you could probably take them further without harm, if you're planning on pulled pork.
And if I missed your meaning as to temperature, I usually run 235-250* measured at the top grate on everything except poultry.