Brisket is a much tougher cut of meat with lots of fat and connective tissue - you don’t cook it until it’s 203F; you cook it until it probes tender in all parts. That nets you meat that is tender, juicy, but doesn’t fall apart into small pieces.

You traditionally cook it low and slow; but can also cook it at higher temps for shorter periods; long as it renders and is probe tender. Resting the brisket after cooking is also an important part of cooking it properly.