I have done two briskets, so not very experienced, but both were very moist/tender. I pulled them at approx 205 and rest them wrapped in foil for 2 hrs.
It was based on a recipe that quoted:
"The collagen is what makes the meat tough, but if it is cooked long enough, the connective tissue will break down into gelatin, causing the meat to become tender. Collagen begins to convert to gelatin at about 150 degrees. As the internal temperature increases beyond 150 degrees and even though the collagen is being converted to gelatin, moisture is being driven out of the brisket. As the brisket gets drier it actually starts to toughen again even though the collagen is being converted. This is true as the internal temperature rises to near 200 degrees. But at approximately 210 degrees a dramatic reversal occurs. The brisket becomes remarkably (fork) tender and the rapid increase in the gelatinization of the collagen at this temperature outpaces the loss of moister thus producing a texturally pleasing brisket. An ideal situation."
I also take my butts to 200-205, I find them less greasy at that time. I dont foil them when doing this either. I typically finish the last 10-15 deg in the oven at 300F, so it gets there quickly.