Well I tried a brisket this weekend 7/28. It was 10 lbs before the trim and thought I would get up and get it started about 3:30 figured it would be done in about 12 hours. I was running about 240 - 250 deg on my smoker. I wrapped in foil @ 8am when it was @ 175 deg. Everything went really well except I hit 199 deg at 11:30. Way to early because plans to eat were @ 6pm. So I wrapped in towels and put in cooler till about 4pm then separated the point and cut that for burnt ends and put the flat back in the cooler. I pull from cooler at 5:30 to slice and it was really dry. Just killed me to serve dry brisket to friends. Not happy I spent all day on and did my best to save it when it finished early. I am still new to smoking so have much to learn but kills me when things don't go as planned. Just wanted to ask and see if I am correct in thinking I let it set too long and that's why it dried out?