I have inherited a 055 and have successfuly smoked chicken, pork ribs and ribeye roasts at almost 9000 ft above sea level. On long smokes however ie. Brisket, seems to be drying out. 10 lb. brisket at 200f 19 hrs to get to 195f, overall pretty good but a tad dry. Since water boils at 195f should I drop the cooking temp and cook longer maybe foil at 170. Any help out there would be appreciated.