When you are fighting temperatures like that, and living in that low 200's range in an offset, you will get a drying effect on the surface of the meat. Had you wrapped and added some stock halfway, it would have been a little softer on the surface. Still, all in all, if folks enjoyed it, congrats on a good cook.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."