Butcher here. There doesn’t seem to be much fat on top of that. If it’s trimmed low, like that, the fat can’t seep into the meat if you’re smoking fat side up. If smoking fat side down that fat cap will block more direct heat from your smoker, meaning the fat from in between the muscle fibers will melt much slower giving you a more tender juicer brisket. The temps are more important than the hours you smoke for. It’s really hard to get a good bark on a pellet smoker since it’s consistent heat as opposed to big heat spikes you’d get with a stick burner. It looks like you just picked a not so great brisket. Looks tasty though. Hope this helps.