I smoked a 3 lb. piece of brisket yesterday. It went for 3 hours at 225 before the internal temp hit 160, at which point, per a recipe I saw online, I double wrapped it in aluminum and went another hour at 225 (total of 4). After that hour it hit a 205 internal temp, so I took it out and let it sit for 45 minutes or so before slicing.

Unfortunately it wasn't very tender. Not horrible, but certainly not fall apart tender. And it seemed dry internally. I understand a lot of smokes are at lower temps for longer. Is that the key? Thoughts on what I could do better?