Picked up a small brisket and smoked over the weekend while I was changing out my pool pump motor bearings...PITA BTW. Little 4.5 pounder came out ok, but not great. Salt, pepper, and a little cayenne. 225 for about 6 hrs, wrapped in butcher paper for the rest...about 5 more hours. Had a water pan underneath. Pulled it at 200, rested for almost an hour. Any tips to bump up the juicyness factor at the end? Maybe I trimmed too much fat off the cap... Cooked on a Traeger Lil Tex with oak pellets