Graco . hello and welcome . My favorite food is Brisket... having said that , I have some 'suggestions' to ponder...
The three "T/s" are important , and tenderness essential , however , let you Brisket languish in the love of your Smoker's environment... That means , NOT opening the lid until you reach (at least ) 190*F , then poke and see if you need any more
heat . I would determine how much pressure it took the toothpick to go in and out , then either Wrap and rest or shut the lid until I have 200*F and check again...
Why do I do this 'shut and walk away?' Simple , steady heat cooks better than the up and down (like an oven=yes they cycle , but it is controlled) the more you open the lid , the less Bark and your cooking times are greatly drawn out . Briske)
(and Butt for that matter) both have their "Stalls" and nothing will help that , and I don't agree with amping - up the heat... you chance getting Creosote on the Meat .
After you get your target temp. , yes , wrap and rest . the heat will continue to tenderize the meat when placed in a cooler... Transport is a no-brainer here , it will stay warm enough to enjoy for 6hrs. tops.
I really like Brisket , and do a lot when I can... my secret is leaving it alone . . .watch your temps. , feed the Beast when needed , and passing time with friends or Family . The Kids love helping me , and teaches them a way of life...laid back , not
rushing all the time . I'm 66y/o now and feel as if I were 30... only restraint , I get colds easy and ache more ...
Have fun and as always . . .