I'd have to label this information Brisket 202.
For most people, just wrap and hold.
This technique is to help you if you find it's REALLY too tender. Don't cook it on time like the recipe says, cook it on temp.
Cook it to 165, add the sauce then foil. Leave a temp probe in it. Pull it out when the temp hit 190 to 195.
The issue of pulling it this way is how long it's going to be sitting in the cooler. The longer in the cooler, pull it out at 185. Only an hour or say, pull it out at 195.