Hello. Due to the time difference I missed the party. Sorry! OK so 1 turned out great and 1 was lacking. They aren't always great to start with. I knew you would get there in the end. I hope you took notes as I suggested. The next one will be better. Questions, Where were you taking your smoke chamber temps from, bottom rack, top rack or were you relying on the therm on your smoker? My very good friend themule69 gave you a good tip of using sand instead of water. Sand acts as a heat sink ( it holds heat and releases it slowly which helps to control temp ) water in the pan can steam the meat ( which is not always a bad thing ) but as you found it can boil away which may or may not cause problems. Did you rotate the pieces from top to bottom and also flip once in a while? As I said KEEP THAT DOOR CLOSED, BUT in some smokers especially ( what I would call smaller ) electric smokers there are some things you just MUST do. Using these smokers may require rotating and flipping a large piece of meat more often. Even in larger offset smokers you need to move the brisket to different areas of the grill depending on temps. Now your experimentation starts. I would change ONE thing at a time and see how that turns out. VERY soon you will find your feet and smoking a brisket will be a snap. As stated above brisket does what brisket does and is done when done. Once you learn your smoker better you will find it MUCH easier. Just my opinions. Keep Smokin!