Brisket---Could have been better!

So we attempted our 1st brisket this past week and well it wasn't as juicy as I had wished it was still good. We smoked a 5lb brisket over apple chunks on Thursday. We started it around 9am and pulled it off around 630pm with an internal temp of 195 degrees. We maintained the Egg at round 225-250 degrees. We used a simple mixture of salt, red pepper, brown sugar, and onion powder as the rub. We will definatly try this one again with hopes that it doesn't dry out so quickly after slicing into it.