The appearance of the brisket looks great and I'm sure the sauce helped a bit with the dryness. Some cuts are just dryer than others.
The smoke ring looks great - what kind of wood are you using?
I'm a bit confused by your comment that you wrapped at 180F, then you say it read 165F after 2 more hours in the cooker. Something's out of whack - the temp should rise.
Last edited by smokainmuskoka; 11-28-2012 at 10:03 AM..