Got to smoke for the very first time and of course I choose the hardest meat to smoke (according to some posts). Smoked a 6.5lb brisket flat. Maintained the temp between 230-240 and used mesquite chips. Brought it up to 150 fat side up and then wrapped in foil to be put back until 203. Came out a little on the dry side. Injected with beef stock and put rub on it night before. Any suggestions to making it not so dry?