I think Chris's answer above is right, Sometimes practice taking a brisket to 220* then try to chill and reheat. Sometimes you get amazing texture with a brisket cooked like this. With a dry one you can slice and arrange it (like it's going into the box) and wrap it in foil with some liquid of your choice. Just before turn in remove from the foil and right into the box, it should stay moist.
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