I don't know if I'm an oddball or if others also enjoy smoking them a lot less done then the 205* pull temps that seem so popular. I did one a few weeks ago that actually had some pink in it and it was amazing. The texture and flavor was wonderful! Maybe I was just lucky with nice piece of meat but I have done this several times and so far so good.
I tried my first brisket yesterday and it was less then spectacular. Good flavor but dry. It seemed to hit a stall from hell and went way past the expected coking time. To make things worse I let the water pan go dry. Even so the flavor is good. I've been eating it as finger food and it has a jerky / slim Jim quality that is growing on me.
Maybe you had a Chuck Loin or Underblade. They are tenderer cut of meat and could possible handle lower temps.