Brisket on a Pellet smoker

I have had stick burners and built a couple of UDS. My current setup is a "cabinet" smoker... Think 2'X2'X5' cabinet that runs like a UDS with 4 racks.

I was visiting my wife's cousin out in the Phoenix area and showed him how to do brisket. He has a Louisiana Grills Pellet smoker. The brisket came out good enough but was very dry on the outside. Wind blown you might say. I did notice that his smoker has 5-7 vent holes along the back and moves 10 times more air than my UDS and Cabinet setups. With allthe air moving through the pit the outside of the brisket was dry. Not too much fat/moisture on the outside of the brisket either.

What are some tricks for getting more of a traditional finish on a brisket in a pellet smoker?

Cover some holes to slow down the air flow?

Smoke for 4 hours then finish in a pan with some liquid?

Wrap in foil and 4 hours and let it finish?

So different than putting it in my Black Box and not messing with it for 10-12 hours on 12-15lbs charcoal.

Thanks for the solid info.
He has done 3 more since I was there in Feb. I am headed back out in July. I will advise him to do a brisket every other week till I arrive trying the different approaches above. :-D He has started using a wireless thermometer on the grate and in the meet as well as watching the temp on the controller.