That brisket... looks, uh, kinda mid.
Hopefully it's just a bad photo, because it doesn't even look like you could pull a slice apart with one hand.
Here are my tips:
>Use spicy brown mustard, salt, pepper, and nothing else (maybe a little garlic powder if you're feeling spicy)
>Cook with the fat cap on top with offset heat, on bottom with direct heat
>Don't spritz, all it does is ruin the bark. Injections can be good depending on the size and quality of the brisket
>Only flip once (when wrapping the brisket)
>Butcher paper is objectively better for bark unless your brisket is less than 12 lbs
>USE A GODDAMN INTERNAL THERMOMETER
Also some people add some tallow before wrapping and say it makes the brisket more tender, I've never tried it though