OK, so I have been going at this smoking thing for the past 8 months, and have perfected most everything I have made up until now. I have made about 4 or 5 briskets since I got my smoker, and I feel that they have been coming out a little dry. Any advice that can be given will help in my next brisket smoke. Here is the steps I have been following: - Most have been around 5 or 6 lbs. Usually about 2 inches thick. - I use a rub of kosher salt, pepper, garlic powder, paprika, cayenne - I rub it about an hour before throwing it in the smoker and let it sit to come up in temp a few degrees - Smoked fat side up on middle rack - Mopped every hour after the first 2 with a mixture of beer, veggie oil, garlic, onion - Bring it up to around 180 before taking it out and letting it sit in cooler for an hour or so - Smoking with hickory in a GOSM. The water pan is almost always about 3/4 full. Temps between 225 and 250 for duration of smoke. Thoughts?