That's because you overcooked it a little... but although "overcooked" sounds like you messed up, you can see for yourself that you didn't. It depends on what you want to do with the finished product - and if you're cooking it for you, or for a competition. If you wanted to shred it... it came out perfect. Now if you'd pulled it at 160 like you originally planned it would have been tough.
I cook for me, because I love BBQ. I have, on occasion, purposely overcooked brisket to shred it for "pulled beef" sammiches... and it's damn good. Purists would say I ruined it, but I and the people I cooked for loved it.
My wife prefers brisket sliced, but she doesn't like it smoked. I cook it in the oven for her.
MACS wrote: