What temp do you slice your brisket at? It seems slicing it at higher temps drys out the surface. It did rest in foil for about an hour and was probably around 160 internal temp. After I ate and went back for thirds the slices seemed to be moister. Is this my imagination? Got me thinking about what temps to let it rest to before slicing. I usually let it go to 195-200 and rest in foil for an hour or so.