Yes, and that is my point above. On high heat cooks 'done' temps come fast--but the meat is not done.
Internal temps have little to do with done--even for low/slow cooks. It is not the temp that causes done, it is the time. A particular temp might correlate with done but it does not cause doneness. For every person who low/slows to a 205 internal I can show you another who only goes to 195--or 192 or 190.
This is why I am constantly suggesting to people not to use temp as any sort of concrete indicator; it indicates nothing but the internal temp which, again, might happen to correlate with tenderness but has little directly to do with it. Focusing on temps rather than tenderness is the cause of most tenderness problems in brisket and butts, though butts have a much wider tenderness window (with ribs it tends to be cooking a particular number of hours and expecting tenderness--rather than just testing for tenderness directly).
For low/slow cooks temping might indicate a time to check for tenderness or, as many cooks discover when they repeatedly use the same variables (meat size and grade, cooktemp, et al.--or as close as possible), that a particular temp can indicate a time to pull and rest, that the time in the foil during the rest will take the brisket to tender. Though it appears that temp has a causal effect this is not the case. It just happens to indicate the point where, all variables being as equal as possible, the cook has learned he can pull the brisket and it will finish nicely while resting. This is a perfectly valid approach of course. It is one, though, that I find many newer cooks have a harder time mastering because it appears that the focus should be on temp. It shouldn't. Though it can be handy to use temp in this way, it often takes much trial and error to figure out what temp to pull at which will then equal tender after resting in foil. Imo, it is much easier for most cooks--and quicker--to focus on tender as being the point to pull.
