I always wrap brisket no matter the cooker. And I do prefer cooking just the point section.
Pork can do PBC temps just fine BUT beef needs that low and slow. Yes I know folks have done tender PBC brisket before but I prefer going low and slow with beef.
To lower it, keep bottom vent as is but starting covering one rebar vent at a time and monitor the temp. Mine will run 215 - 235 with 2 rebar vents covered.
Try this next time, get it to 170, wrap it and finish it in a 200 degrees oven. get it to probe tender and wrap it in a towel, toss in a cooler for at least 2 hours (do not skip the cooler rest) Best brisket ever.
There's no short to tender brisket, just can't be rushed.