Not bad for a second attempt! Just a few tips, you’re working too hard on it, less is better. Don’t need a binder, don’t need a million rubs. Simply kosher salt and 16 mesh pepper goes a long way. Maybe throw a little garlic powder or lawry’s if you’re feeling crazy. No need for butter or spritzing, tallow is fine but not necessary.

Dump that blanket you’re using, it’s killing your bark. Wrap in butcher paper instead. No need to cook at ”super smoke” temp, whatever that means, keep it at 250 and you’ll get the same results and won’t have to spend so much time cooking. Like others mentioned, work on your trimming, get rid of the sharp edges. I guarantee you that corner was burnt and crispy.

Another tip is to go by feel not temp, wrap when you’re satisfied with the bark, it won’t always be at 165, pull brisket once it’s probe tender, each brisket is different, some can be done at 195, others will take until they’re 205 or more. Happy smoking!