This was my second attempt at a beef brisket. The first one I did came out very tough and not very good. This brisket came out very tender, had a decent smoke ring, but was really dry. I smoked it at about 225 degrees, wrapped it in foil and added liquid when the internal temp was b/w 165 and 170. I took it off the smoker when the internal temp hit 190 and wrapped it in some towels and let it sit in a cooler for 2 hours. I had water in the smoker the whole time. I also had the fat side up. I need some tips on what may have gone wrong or what I could do keep it moist.