My 2nd brisket that I smoked to 194 was dryer than the one I smoked to 187. The second was a flat only and the first was a whole brisket with a nice 1/8 fat cap on both sides. I don't know if the fat cap made a difference in the moisture.
I do not use an extension cord and I always use a thermometer to measure temp at the cooking grate. The thermometers are calibrated. The smokette was smoking at the temp I set (250). I think either I had a peice of meat that took longer or my thermometer was off since it was calibrated. May be time to check them (I have 3) again. The brisket was edible but a little dry so we cut half of it into pieces and used for chili. The chili was great! So I think I turned something average into a great meal. Thanks for the help. I'm going to buy whole briskets in the future instead of flats only.
John