Two-stage brisket?

[Ka Honu]

I wouldn't be surprised, even though I didn't seem to lose much moisture during refrigeration.  Maybe some extra injection between smoke and cook?

[TMB]

You didn't foil anytime during the cook right?    So what if you cooked til 155 foiled then put it away for the night then the next day cook with foil on til 180 or so removed foil to gain bark?

Dumb question,  but just thinking

[Ka Honu]

First, the brisket wasn't dry, just not as moist as usual in the "exposed" part of the flat (which was thicker than usual so I expected more moisture retention). 

Add to that the fact that there's just something in my nature (probably either orneriness or laziness or some of both) that won't let me foil a brisket. It would probably make for a moister product but in my world briskets should be "nekkid."

[TMB]

First, the brisket wasn't dry, just not as moist as usual in the "exposed" part of the flat (which was thicker than usual so I expected more moisture retention). 

Add to that the fact that there's just something in my nature (probably either orneriness or laziness or some of both) that won't let me foil a brisket. It would probably make for a moister product but in my world briskets should be "nekkid."

I was just thinking on how to help retain the moister not saying it was dry.   

I agree that a brisket should be "nekkid"
so should a butt, but you didn't cook the brisket the normal way and I was just thinking outside the box that's all 

[Ka Honu]

It was a good logical suggestion; I'm just too cranky to adopt it (but we already knew that).

[TMB]

It was a good logical suggestion; I'm just too cranky to adopt it (but we already knew that).

  I ain't saying a thing