I truly apologize if my comment/question seemed harsh - it certainly wasn't intended that way.
Yes, I do own and operate a BBQ joint, but I don't claim to be an expert. I do, however, have quite a bit of experience smoking briskets of all grades - select, choice, prime, wagyu, etc.
I was just wondering how it tasted?
With a few more details I may be able to offer some constructive advice, and I would love to.
What was your smoker temp? How long was the entire cook? Did you use an instant read thermometer to check internal meat temp? If so, at what temp did the point/flat finish? Any other details about how you determined the brisket was done?
Collagen breaks down, in my experience, somewhere in a wide range of temperature, the lowest of which could be around 150 degrees. But each brisket is different and gets tender at it's own temperature. I've had briskets that are still hard as a board at 195 degrees in the flat and 205 in the point. Cooked them longer, and they finally relaxed to a tender state - at a much higher temperature. Some are tender at a lower temperature. That's what makes this so difficult!
As I said, I'd love to share whatever experience and knowledge I have.