So I really can't stop thinking about brisket, it's like I'm obsessed with perfecting it. I really just need to keep it very moist and it will be perfect, I have tenderness down but moistness is a little off. I've been taking every brisket off at 200 degrees, is that what is should be doing? I have even heard that if it's dry I haven't cooked it long enough which doesn't make sense to me. Can someone please help me out here I'm going crazy!!!