Same thing! If you want to shred it, take it higher. If you want to slice it (my preference), probe it for tenderness between 180 and 200 to see if it's tender yet. There's no magic number unfortunately.
I sometimes mop/spray with a mix of the rub and apple juice.
I feel briskets benefit from being taken off when finished and rested in foil in a warm cooler for an hour or more.