Patrick, as Craig and Tyler said above, when doing HH briskets, you cook till tender not X temp. Once you foil the brisket, you could hit an internal temp of 200 pretty quick, doesn't mean the brisket is tender and done though. Not sure if you read any of this, but it has great info in it. Link to the original High Heat Brisket thread.
Glad to hear the brisket came out good for you.