Outcome: cooked for about 7 hrs. Pulled at internal temp of 200-205. Put in cooler wrapped in towels/newspaper for a couple of hours. It was over cooked, a bit dry, but good flavor and very delicious slices. I think, based on the Pit Barrel temps, that the carry over temps are higher than a traditional low/slow cook. Probably should have removed at 190-195. But that's the fun of bbq. Well...it did cost me $45 for that lesson. The leftovers are very usable. Made a brisket hash and brisket pizza. Both excellent.
Lesson learned - next time I'll try to find a smaller brisket, 10-12 lb size, pull at a 190-195 temp. Put in cooler for 1-2 hrs.