Hot take: brisket is done when it probes tender, not at 203 degrees

I judged my first two backyard comps in Amarillo and watched six guys pull their packers at exactly 203 internal, and four of them sliced dry. Meanwhile the guy who took first pulled his at 197 because it felt like room temp butter going in. I get it, the number is easy to remember and every YouTube cook repeats it, but the meat does not know what number is on your thermometer. Last month I cooked two 14 pounders side by side, same rub, same 275 pit, and one finished at 196 and the other at 204. So next time you are standing over that cooler, stick a probe in the flat and trust your hand instead of the display. What temp do yall actually pull yours at, and does it change between select and prime?