I'm a Texan who has used cookshack for 8 years now and smoked my first brisket at altitude (9,600 feet) yesterday. Brisket was 8 lbs and flat cut only, best I could find here. I started at 225 and checked it 8 hours in. It was looking/feeling like it might be drying out, so I lowered temp to 190, wrapped in foil and smoked another 4 hours. Ended up pulling it at 190 IT after 12 hours of smoking. I let it rest for 3 hours. It wasn't the worst brisket I've made but definitely was a bit dry. Any suggestions for a more moist brisket cooked at that altitude?