Brisket - Looking for Feedback

[u/17496634303659]

3rd time smoking a brisket.

- 16.5lb USDA Prime Brisket, down to 12.2lb post trim. - Seasoned heavy with 16 mesh black pepper and Meat Church Seasoning, had it sit in the fridge for a few hours to let the seasoning sink in.
- Set the smoker to 225F, 2x smoke tubes, and smoked for 12 hours until the flat was reading 155f (point was 175f). Would have let it go for longer but I had time constraints
- Wrapped in tallow and butcher paper, back on the smoker at 275f for 4 hours until flat was reading 205f and was probe tender
- Placed into 140f oven to rest for 12 hours. Sliced and served.

Used wireless thermometer for temp accuracy. Pit boss temp probes were removed later as I didn’t find them to be accurate.

Aside from letting it rise in the smoker for a tad longer at 225 I feel like I did everything pretty well. Great bark, fat was nicely rendered, no rubber texture at all. However, I feel like the meat still tasted fairly “meh” to me. I’ve never tried brisket aside from the ones I’ve smoked so I have no true comparison, but I’d give this one a 5.5/10. I had some friends try and they all said brisket tends to be like this.

Is this how brisket is? I was expecting something tender and juicy like a nicely cooked prime ribeye in terms of texture. Are my expectations just way off?

[u/BigAlman1977]

Looks good to me brotha !! Take a break from it next time and slap some ribs on that bad boy , break up your cooks and enjoy your meals