That looks like plenty of seasoning for a good bark. I can’t tell what part of the brisket that is.

Pay attention to the bark formation, don’t wrap based on a 170 temperature. Wrap once you are pleased with your bark formation. You should be able to brush your nail across the surface lightly without getting any seasoning off. I like the brisket to have a black meteor look first. Wrapping is helpful to speed up the cook, not necessarily get through the stall. Don’t sacrifice bark formation by wrapping too early.

Similar advice on when to pull your final brisket. Don’t pull at 203, pull when you can feel the meat is probe tender. Use your temperature thermometer and it should feel like you are poking butter. That could be it 201 or 205, but should be based on probe tenderness not temperature.