VAYank, I'm going to go out on a limb here and say that from looking at your pictures, the brisket wasn't quite "done". Yes, technically it was overcooked, but that's kinda what brisket is all about. It's a game of 3 way chicken between you, the clock and the connective tissue in the meat. Judging by the pictures and your assertion that "There was no pulling my brisket as it held together way too tightly" I'd say the meat had in fact squeezed out all the water based moisture, but had not yet reached the "breaking point" for the collagen. If you had gone past the point of no return and it was actually overcooked to the point of being hopelessly dry, the long meat fibers would have been quite separate and your slices would have pretty much crumbled into little bits.