I just smoked my third brisket last night. Just like the first two, this one was an abysmal failure. For all 3 of them, I've rubbed them in a pretty simple/general BBQ rub. Into the smoker @ 225 (I tried 250 on this last one) with oak. At around 160-165, I foiled them and then brought them up to 190. All three of them have been horrendously dry. They just taste severely overcooked and reminiscent of shoe leather. It's driving me nuts! I'm not sure if it's just the meat I'm getting (pre-packaged briskets from Target, not sure if it's the point or the flat), if I'm just preparing it incorrectly (should I be brining it? injecting it?), cooking it at the wrong temp, cooking for too long, etc. It's just really disheartening because brisket is my favorite and my sole reason for getting a smoker, yet they keep turning out worse than the last one! Any advice would be enormously helpful, thanks!