Did my 1st big brisket cook lastnight. I did not inject, just put a rub on it after trimming. Started @ midnight 180* for 5hrs 225* for 4 more hours, reached 160* pulled out and put in a big pan with 2 cups of beef broth and then foiled over. Back in @ 250 until 205* internal. pulled out of pan, separated point, foiled the flat and into cooler to rest for 4hrs (till dinner) The point I cubed up for burnt ends, added rub, some sweet baby rays, then back into 250* smoker to 1.5hrs. stirred every 30min. Turned out AWESOME! The Flat however was pretty tender but DRY. Big smoke ring, rub was overpowering, but meat had good flavor otherwise. Was actually so dry was not enjoyable to eat. Should I have left it in the pan to rest rather than pulling out and foiling? Should I have pulled it out @ 190 or 195? I did not notice much change in the toothpick tenderness test from 195-205, it always had more than room temp butter resistance but not allot more. Seems lot of people have different finish temps, so I went for higher one. Can anything be done to get it more edible? I saved all the broth (sans fat) and have it refrigerated. Could I put in cake pan with broth then foil and in oven to reheat?