Brisket is not a roasting cut; you didn't miss your train, it never left the station. Brisket is a very tough cut because of the presence of collagen, which breaks down at 72°C, and needs the presence of liquid, so roasting is not a good technique for this cut. If you'd taken it out when the alarm sounded it would be even tougher.
You can't roast things in a ...
The two cuts come from the same general area. They eye of round is more lean, and generally tougher and less flavorful, given the lack of fat. There is no reason you cannot use the cooking technique described on the top round. Using a thermometer will ensure proper done-ness. It will probably take a bit longer than the more narrow eye roast.
If I'm slicing, I pull it at 190, then wrap and let it rest for at least an hour or more. The internal temp will continue to rise a bit, but usually stays below 203.
The result is pork that is juicy and super tender, but not quite at the 203+ range of pulled.
Brisket isn't the greatest cut for roasting, but it is possible. If you haven't fully sliced it, you can submerge it 2/3 in stock and cook it at 140 °C for about three hours or until tender. Then retrieve it and coat it in your favorite BBQ sauce and a rub, then roast at 180 °C for about 30 minutes, or until it looks shiny and somewhat caramelized.
If you ...