Sometimes yes, sometimes no, I’ve yet to figure that part out.   The 206-210° magic tenderness temp is certainly true, but to me it gives the brisket a rendered fat taste.

so I’ve been experimenting with different techniques to try to get a tender brisket at a lower temp, 185-195 seems to be the best for flavor, but just don’t get the tenderness everytime. But I think I’m honing in on a technique.