All right so i learned a few things today...
1. be careful when probing the thickest part of the brisket, it can be thick because it is a chunk of fat. the middle is a better spot
2. when doing the toothpick test, try it in multiple areas all over the meat
I should of been highly suspicious when it cooked in 7 hours and IT's were going up fast
I was able to salvage the meat by putting it into the oven. It went from hard and super dry like a well done steak to tender but still a little dry. It was still a huge difference. I brought the IT's into the 205 - 210 range measured in different areas. It was very weird observing a super dry piece of meat become tender again. It was like the completely opposite of what you would think would happen. I can see how once the tough parts break down and melt away, the meat becomes tender now.
The flavoring was good and we still ate half of it, but the meat was kind of dry after being put through the wringer. Hopefully I will have better luck next time..
Here's a sad picture of how it turned out..