So I've done a handful of briskets with just ok results in my opinion. They're good don't get me wrong but I feel there is room for improvement. I've been getting angus packers from RD. typically around 13-15 lbs. I normally smoke around 250 until the flat reaches 160-170 then wrap and take it until probe tender. That has been anywhere from 190-203. Then it goes into the cooler for a couple hours to rest. The problem is there kinda dry an falling apart which to me says there over cooked. You can tell in the pic what I mean. Is it possibly over cooking in the cooler? I know it is still going to rise a little in there but I wouldn't think enough to do this. Any suggestions?