Some key points to this video that I think help tremendously:

Pellet smokers have a lot of radiant heat coming directly up into the brisket, he uses aluminum bbq pans filled with water and puts a grill grate on top of them to insulate the brisket from the direct heat which helps prevent drying it out.

Additionally he uses the foil boat to protect the edges and keep the juices locked in, but he cranks the temp up hotter than average after the foil boat so the top fat cap renders and becomes slightly crunchy. So you get great very dark bark but also retain moisture. My brisket bark was like a meteorite in color following this method. At the foil boat step my bark wasn't great, but by the end it was awesome, that last part cranking up the temps really help the bark, and renders fat.

A few things I simplified though, I didn't cook at so low a temp to start, more like 200 overnight. And I waited until foil boating to crank the temp up to 300.

https://www.youtube.com/watch?si=sr2VgCwJJyXqfd0_&v=_O1HQxJBvGk&feature=youtu.be