Brisket is a funny piece of meat. If you don't cook it long enough it's tough, cook it too long and it can crumble. I am like DM, 195° to 198° is where I like it usually. My "magic" number is 197° but I've been known to take them off before then as well as let it ride. I do think 200° is too high personally. You have to account for carry over heat after you take it off of the smoker and wrap it in foil and let it rest in a faux cambro (cooler with towels in the bottom of it, place the meat on the towels and then cover with more towels and close the lid). During this rest, it can still raise the temp and continue to cook, but not much.
