First time making brisket on an offset smoker, read a few recipes so I was kinda winging it. Here's how it went :
>coated brisket in mustard and dry rub (salt, pepper, paprika, dark chili powder, garlic powder, onion powder, and brown sugar) for 1&1/2 days in fridge
>bring smoker up to 225F, throw brisket half on
>restock charcoal and spray meat down with apple cider every hour for 5 hours
>wrap meat in tinfoil coated with butter and more rub
>cook at 225 for another 5 hours, flipping and spinning 180 degrees every hour

It came out tasting pretty good but sort of dry. Any tips for keeping it moist, like lower temp, or less cook time?