Greg, sorry about your results! The pic looks good, though! I would suspect that your 6 hour hold, before serving, was the reason for the dryness, more than the type of meat. That's a long hold, and if it was done unwrapped in the smoker, you were probably still cooking. I typically average around 1 hour/lb on briskets, so your time seems fine to me. Was it wrapped during the hold? And, if in the smoker, did you allow the box to cool to 140 before leaving it in there?