Wife grabbed me a flat cut 3.5 lb brisket which I rubbed and wrapped in plastic and put it in the fridge Friday around 8pm. Saturday by 8am I had the smoker going at 250 with good smoke and I put the brisket in the 2nd rack from the top and put a big foil pan on the bottom rack and put in 2 cups water, 2 cups cherry coke. Temp came up to 143 pretty quick, I'd say by 10:30am but then it just sat there all the way until about 4pm it finally started climbing again and I had to go out for a couple hours so I wouldn't be tending to it so I wrapped it in foil then by 7pm it was 190 so I pulled it and put it in a cooler wrapped in blankets for one hour. The bark was great the flavor was nice but the meat was super dry. Edible but not juicy in the way I am used to having bbq brisket. A decent amount of juice, about a cup was in the bottom of the foil when I unwrapped it. Any tips on what to do different next time? I know I could have rested it another hour but in this case I don't think those juices were ever going back in to the meat. I feel like all the moisture came out of it during that long plateau.