Being a newbie, I run into things I am puzzled by all the time. A couple of days ago I trimmed a 6 lb beef brisket, dry rubbed it with a Traeger mix and let it sit overnight. Yesterday I set the Traeger for 225, put the brisket in a foil pan and cooked it about 6-7 hours to about 125 degrees. I was very disappointed with how dry it was. Edible but just. I’m thinking maybe I over-trimmed it and maybe the foil pan was a bad idea? But you guys know best - help!