I have had the distinct pleasure of cooking with, who I consider to be, two of the better brisket cooks on the competition circuit. The first being my first mentor, Dr. BBQ. The second being our own, Tom. Both have taught me the process of probing each flat to determine the doneness or tenderness of each. And on top of that, the importance of letting the briskets rest after reaching this point. And I am not talking about resting for 30 minutes. I am speaking of 3-4 hours in a preheated cooler or insulated food carrier.
Finding the proper tenderness to slice for comps is a very small window but one well worth the practice to understand.
This is why I always test briskets starting around 190-193 and continuing until it pokes correctly. That may be 195, 200, or all the way up to 210. Each brisket is different and should be dealt with as an invidual.
This is what I have learned. And another excellent brisket cook here is SmokinOkie. Unfortunately, I have never been fortuante enough to cook with him.