Bigwally,
Just some thoughts for your next cook.
Dryness is as much a function of the method as the brisket. A brisket without much internal fat can dry out.
If you're probe is right, 199 could be okay. (make sure to occassionally test the probe temp).
If it's "too" tender, just let it cool before you slice.
From the photos, it looks like you cut straight across the brisket. While it looks almost too tender to slice, I'm not sure you cut across the grain. "normally" you'll be slicing at about a 45 degree angle to the shape of the brisket.
If you get a TOO tender brisket