Granted I've only smoked whole briskets but I always take them out at internal temperature of 195 and wrap it in a towel and put it in a cooler to rest for 1-2 hours. The internal temperature will keep rising while it rests and I believe you want to slice and serve at a temp of around 203. If you take it out at 205 it likely increased a bit more by the time you sliced. Try taking it out at 195 next time.