Here is a pic of what I do

Congrats!
It's a hard one to get right so it looks like your doing well!

The Aaron Franklin method and rub all the time!!  I cook by internal temp and feel never by time. Fat cap up and depending if I need to serve with an hour I will let it cool without wrapping. For tailgating I can leave it wrapped in a cooler for 4-5 hours and it is still hot.  Local Fareway grocery store meat manage told me I made the best brisket he has ever had!!

Boy that looks good!

Nice job on the brisket.

 Brisked looks good.

I got this recipe from Bentley years ago & still use it to this day!

I've only been to two competitions in my life. The second one I got a first place trophy following this recipe. The GMG Mountain Man (I can't remember his name) came up to me afterward & complimented me on this brisket

Yes I was at that event with SilverBullet. I'm a KCBS Certified Judge. (This gathering was not a KCBS event though)
I politely walked up to him after the judging and told him that his was the best brisket I had ever had.
Now I find out it was Bentley's recipe. That's good to know!!

Have you checked your grate temp compared to your controller temp, maybe it is running hot, I foil my heat deflector, it seems to mellow out the radiant heat off the heat deflector. I cook my briskets on the top shelf with drip pans under them on the cooking grates, they come out moist. Experiment & try this, I'm curious if it makes a difference. I have always done them this way.

Bingo, your method and ingredients sound fine, check actual temps versus displayed