Hello all. I'm sure this has been asked before but I tried to search the site with no luck. I've had my 340 for about five months now and enjoy it very much. I've smoked about five briskets and they were all good except for this last one. I cooked it till internal was just under 200 degrees and then let it rest wrapped in butcher paper in a dry cooler. The taste was amazing but very dry. What can I do to make sure this doesn't happen again? There was not a lot of fat on the slab prior to cooking(came that way). I usually like to get a full slab and leave as much fat as I can on there but it wasn't available this time. Thank you all for your help.