My first smoking experience....brisket flat!!

Ok fellas please be easy on me this is my FIRST EVER TIME SMOKING MEATS!!

Decided to go big or go home and not let brisket intimidate me. If I get my foundation strong early, I can tinker once I get it laid down.

Got a Masterbuilt smoker as a gift from good ol grandma so I went ahead and did the initial seasoning as recommended by the mfg.
http://s47.photobucket.com/user/jac...B-4956-AD89-C4C6679C4980_zps9zu7nyhu.jpg.html

I got a 3 pound flat from my local store. Already fat trimmed. Rubbed it with salt, pepper, and brown sugar and left it overnight. (Dusted off the excess)
http://s47.photobucket.com/user/jac...A-4E47-9AE0-25F30FAFECCF_zpszxfd9q4b.jpg.html

Now here's the details!!!

Started at 730am at 225*. Meat probe inserted into the thickest part. Smooth sailing until 160 then it stalled for 2 hours. Pulled through and didn't use the crutch. Kept adding chips every hour. Took it out when internal temp hit 190*

http://s47.photobucket.com/user/jac...5-451E-808B-C1F4D34E16F8_zpsp1gicrdb.png.html

Upon removal, smell was great and because I didn't crutch it, bark was amazing!! Like candied pecans!!
http://s47.photobucket.com/user/jac...6-433E-A137-9DBB368CB6F6_zpskpw3vtut.jpg.html

Let it sit for 50 mins before I cut it

http://s47.photobucket.com/user/jac...8-4F8F-BFC8-2F7A6AB191F1_zpsndqr3vxr.jpg.html

So upon cutting it, it was dry as a bone and super dark inside with the exception of maybe the middle 3 inches. FLAVOR AND BARK WERE GOOD. But texture and moisture were an absolute fail!!

http://s47.photobucket.com/user/jac...2-49D7-AA56-9E85756198CB_zps3rkedhmt.jpg.html

So please...help a greenhorn out!!

Let's go over the details one more time.

Masterbuilt electric smoker. 225smoke temp until brisket has IT of 190

Alternating apple and cherry chips every hour

3 pound brisket flat, trimmed.

Rubbed with salt, pepper, and brown sugar.