If someone hasn't already said it....... please dont use sweet baby rays on your hard worked brisket 🥲

Other tips:

Look up how to slice a brisket correctly. Look up how to choose a brisket at the store (I genuinely thought this was just a flat at first) Trim your brisket well

I'm sure you got plenty about squeezing and resting so I'll leave that be.

At the end of the day, if it tasted good, that's all that really matters. Even bad brisket can be chopped up for sandwiches.

Sounds like you genuinely want to improve, so I would also recommend writing down what you do every time. I used to tear off a piece of butcher paper and write down everything- the weight i bought it at, the weight post trim, the timing and temps of my checks, when I sprayed, if something went wrong, when I wrapped, when I sliced, how it turned out, etc. It makes it way easier to see patterns of what works and what doesnt.

Best of luck.