When folks talk about a brisket being a difficult cut to master, they're mostly referring to the flat. The point is about as foolproof as a pork butt - it's hard to overcook it. For that reason, I think most folks monitor the temp in the flat. Of course, those will multiple probes might do both. I've seen pictures of briskets with 3 or 4 probes sticking out of them.
Personally, I don't really worry about it. I only use temp to get a ball park estimate, and use tooth pick and jiggle test to tell when it's done.