Frank S,
That sounds like one regulation M1A1 "Brisket, Beef, Barbecue-type." Nice job! A cooked brisket won't ever have the same texture as a butt. Different animal, different cut.
Brisket is usually served in thin slices cut across the grain, rather than pulled like pork. In a slightly overdone brisket, the slices will not stay together, and will kind of disintegrate as you cut them, or when you try to pick them up. Perfect for a sandwich, and down-home eatin', but as I understand it, not impressive to a BBQ judge. In a properly cooked brisket (according to some), a piece sliced across the grain, about 1/4 to 5/16 of an inch thick will come apart with a gentle tug at each end of the slice. An underdone brisket can be stupendously tough. Like a saddle.
A lot of people check for doneness by sticking a temperature probe (or fork, or something)through the meat from top to bottom. As soon as the probe slides through the flat with almost no resistance, it is done. Regardless of the temperature. Next time you cook a brisket, try sticking the probe through at various times during the cook, and you can get a feel for how the texture changes over time.
From your description, it sounds like the brisket was everything it ought to be. So, again, congratulations!
George