All cuts are different. And some cuts can be stubborn. You need to stay patient with brisket. I've done 2 briskets at the same time, same weight, and waited and extra hour to an hour and a half for the second one to be done. Look to get to around 195 and then use a probe or toothpick to check tenderness. Needs to go in nice and smooth. Some are good at 195, some at 200, some even higher, but if you pull brisket too early you may feel like you're eating shoe leather. You can boost the temp if you like, brisket can take it. Be patient, the reward is worth the wait.
BTW, those dial therms tend to be off. Get yourself a dual probe maverick et 733. A great tool to have.