Brisket

At 190*, it probably had a bit more cooking to go. With a brisket temp is just an indicator of when to start checking for when the brisket is ready to come off. You want to be able to skewer the flat with a probe with almost no resistance. You want to probe from the top, not the side of the brisket, in the flat. I find briskets are usually happy in the 195*-205* range for choice briskets. Prime and Wagyu can be done earlier, I've had wagyu finish as early as 185*.

Pat20001 said:

 I'm interested in anyone's key learnings from foiling a brisket either before or after the "stall". 

Let me first point out that I'm neither a pro nor a Brisket God. But I have seen a few cooked in my time. With that said and out of the way, I will take a stab at part of your question quoted above. While there are numerous reasons for wrapping before or after the stall, I will cite the single most common reason for the before/after choice. Again there are many and all are valid, but these are the most common reasons for most people. 
Wrapping before: To reduce cook time. 
Wrapping after: To impart as much smoke as possible and develop bark as much as possible before wrapping. 
Again there are many other reasons but these are usually the thought more often than not. To the wrapping before, preserving the mahogany color as opposed to creating a meteor would be a very, very close second behind speeding the cook. I mention it here simply because everyone does not like a meteor. 

This one was done at 207.