Hi guys! I am somewhat new to smoking in California. I recently bought a Weber Kettle (GREEN IS SICK) with a Slow n Sear. I have done brisket twice now and I feel like I have done all the right things. Trimmed it nice, smoked about 13 hours at around 230, and brought it to an IT temp of about 196 (cause the first one i did to 195 and flat was a little tough still). I wrapped it 2x and placed it in an ice box to rest for about 1 hour. I took it out and the point was nice and juicy and the fat was tender the lean parts were pretty good there too. However, the flat alone which I would have thought to cook faster and had it temp of around 197 would not pull apart easily. The bend test on my finger turned out very well dropping about vertically on my finger. I could still see some white (im assuming collagen) when i try to pull the meat apart holding it together. I am not completely sure why. Thoughts? Thank you!