Over this Memorial Day weekend I attempted my very first brisket. I bought a whole brisket (complete with flat and point), I rubbed it with my favorite Montreal rub, wrapped it and placed it in the fridge overnight. I started my egg at 7 am and had it ready by 7:30. Tossed on some pre-soaked hickory chunks, placed the meat on the grate and cooked at a solid 225-230 temp. After about the eighth hour the meat reached an internal temp of 195. The darn thing was nearly 13 lbs and I thought there was no way it was near done at only 8 hours. I took it off at ten hours, wrapped it in a towel and placed it in a dry cooler for two hours to rest. When we brought it out, the brisket had a very nice crust, but I couldn't really get good slices. It kinda came off in chunks. It was very flavorful, but a little bit dry. Any ideas on what I can do differently next time to make it more moist?