New to smoking. First brisket turned out good, but not great.

Got a pitboss pro series pellet smoker. Got a big brisket. Shaved off about 3lbs of the fat cap. Heavily dry rubbed it. Good amount of salt. Sat in fridge (covered) for 2 days. Put in smoker for 11 hours, entirely uncovered on the rack at 240; temp reached 190.

Meat was tough and still a bit too fatty. Gave the dog a lot of the fat. Happy as can be.

Did I do something wrong? I was expecting it to fall apart.