Tim,
Your graph looks quite normal. My target is 205 and by then, there is nothing but meat left. All fat has been rendered and other collagens and tendons too. Even at the temp you reached, it should have come out tender hopefully with a nice bark and no fats. Same for Boston Butt. Once you hit 205, you should have something that pulls apart with little to no clumps of fat left. I use a Primo and always plan on a 12 hour minimum cook for anything above 8lbs. About the stall, it could last as little as an hour or take up 5 hours or more. For me, it depends on how lean the inside of the meat was prior to starting. The stall is when your really reducing the fats and colognes' from the meat. The more there is the longer it takes. The leaner, the faster it cooks. I would rather have a little more fats to add flavor as the meat renders it out. So bottom line is, it looks like in my opinion, your brisket came out great and your grill performed perfectly