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."