First brisket smoke on the pellet grill. Thanks to you all.

https://imgur.com/a/Ow8BCwG

I made an earlier post yesterday while I was cooking this. Thanks to you all for giving me advice. Special shoutout to /u/kahmeal for the detailed advice. My grill was a Zgrills 7002C and I used competition blend pellets. Here's the timeline:

Prep

3:20 PM – Bought brisket

8:00 PM – Pat dry and trim

Cook

8:30 PM – 4 hrs @225 F, this is to develop a deeper smoke flavor.

12:30 PM – 7.5 hrs @250 F, actual cooking temp

7:15 AM – Shitty foil boat, shouldve done it better. The brisket was just so chonky.

@175F flat temp – Turn up pellet grill to 275F, to cook faster

@195F flat temp/10:15 AM – Take brisket out of grill, wrap in foil into oven @170F

3:25 PM – Taken out of oven, rested for 5 hrs. Found out my dad to cut a piece while I was asleep.

Things I know to do next time:

• Heavier seasoning. The taste is lacking some salt. I shouldve dropped a ton more salt.
• More trimming. I definitely need to trim more. I was too scared to cut too much. Every lb I cut was like $5 gone haha.
• Better foil boat or get butchers paper. Im never doing a brisket this huge. At most a 15 pounder would be perfect.

Besides the seasoning, my other issue was that the brisket was too tender. It was pretty much like pulled pork. How would I stop this from happening? Make it more like brisket from the texas cookout, not pulled pork.