I smoked a brisket yesterday. It was the first I had done in several years. It was a little drier than I had hoped for. Here is how it went: It was a 5.5 lb brisket, probably closer to 5 lbs after trimming. I seasoned it with Jeff's rub Saturday night after trimming the extra fat. I put it on a 235 degree smoker Sunday AM at 9:00. It was 25 degrees outside. At Noon the meat was at 145 degrees. Smoker Temp between 235 and 240 the whole time. It plateaued at 157 degrees from about 1:00 until a little after 2:00. At 3:00 the meat had reached 170. So I wrapped it in aluminum foil and back on the smoker. What really suprised me was that 1 hour later 4:00 it had reached 190 so I wrapped it in towels and put into a cooler. Sliced it up at 7:00 for dinner (it was still nice and warm) and I was surprised at how dry it was. There was quite a bit of juice in the aluminum foil. It tasted good it just wasn't very moist. It seemed like it had been slighly over cooked. Any ideas on what I should do differently next time and what may have been the problem this time?