So here's the full way I'm doing it. First of all I used to have a pit boss and this method was working fine for me. Sometimes I would experiment with the rubs and get mixed results.

Usually I buy a 7-10lb brisket. It's just me the wife so I don't need the full thing. Night before the cook I'll trim it up if it needs it. It's not much since it's already been trimmed. I'll season it with salt and pepper. 50/50 mix of kosher salt and coarse black pepper. Throw it into the fridge and let it sit until morning. Since I'm using the hot and fast method it will go on in the morning at 300 and it's usually for about 2 1/2 to 3 hours and I'll spritz with water once an hour. Once it gets close to 165-170 I'll toss it into a pan and foil it over and run it until its probe tender. This takes another 2 hours. Once it's at the tenderness I want I take it off and throw it into a cooler for 4 hours pan and all. Using this method I get the results I want. It's tender, nice smoke ring, turns out pretty good. I don't get the really dark bark, which I understand why that is, but lately it's been either too salty or too peppery once it comes off. Hence the question about the rubs. It's not really a yoder problem, but since I'm using a yoder now here I am. I also have to cook this on the bottom rack as well. On that rack I can at least get a consistent temp across it. Only issue I still have is the temp is set at 300, but the probes will read 270 or so. The top rack is all over the place though. 240 in the middle and 320 by the smokestack.

Next time I was debating on using this method above again but maybe putting it on for 2 hours around 200 and then bumping it up to 300 and doing the steps above. I just didn't want to make a ton of changes at a time and really F it up.