I would agree that getting them to at LEAST 195 will help...I usually aim for 200.
One other trick that I found a few weekends back - in order to ensure tenderness...
Once I get past the "stall" around 145 - 155° depending on the size and type of meat, I also will foil at 165°...However, what I do next, is once the internal meat temp hits 180° I back the smoker temps down just a little. I typically smoke at 240°, but I'll back it down to 220 - 225 and hold it there until the meat temp hits 200.
The theory here is this - just getting the internal temp up doesn't always ENSURE that you end up with tender meat and melted fat and connective tissue. That "meat magic" starts to happen around 180°, I think...
IMO - the secret is holding that 180° internal temp for 20 - 30 minutes, and then everything breaks down nicely. If I'm cooking too hot - the meat will be "done" before it's tender...backing the smoker temp down just a little bit once the IT hits 180...always helps me get tender meat. Of course, it might add another 30-45 min. on cook time, but for a brisket you worked all day on, it's worth it!