Last weekend was my first time firing up my new smoker, hadn't done much research at that point but tried my hands at brisket and baby backs. Used home made rub, spritz/mop and sauce on both. The seasoning and sauces were excellent but the brisket and ribs were both a lil dry. Ran them both uncovered from start to finish, only spritz and mop. Kept smoker around 200°, brisket (3lbs) six hours, ribs four hours. Pretty sure I kept them both on too long. Today gonna try( 3lb brisket) uncovered for 1-mop and wrap for 2, uncover for 1. Rewrap and let wrest. Ribs I'll do 1-2-1, add spritz and extra liquid before I wrap and spritz again after unwrap. Any objections or suggestions?