Just finished my first Brisket using the BBQ GuruPit Viper on my WSM 22". Wrapped and spritzed the brisket at 160, took it off at 203 per Aaron Franklin, let it rest 1 hour....Great crust, moist and juicy to slice, but serving the slices at table was another story. We're a sit-down, knife and fork, side dish crew, so we don't just wolf the BBQ down! Brisked stayed moist and juicy only till they cooled off to room temp, about 30" after starting the feast. The slices got dry and hard....What up with that? Any tips on how to TABLE the beautiful brisket. Do y'all serve it on a platter with an au jus/fatty non-salty sauce to keep it moist?