Need help with Brisket

I plan on smoking a 5lb brisket for the 4th; however, I have smoked 2 briskets before (small ones at 3 and 3.5lbs) and both had come out mediocre at best. Neither of them formed a bark and they were not that tender. I have done a bit a research and found that a 3lb brisket isn’t enough to smoke properly before it dries out. Is a 5lb brisket big enough to get a good bark while still being tender and moist. My plan is to season extremely heavily with kosher salt an coarse black pepper, smoke at 200 degrees until it gets a nice bark and stalls, then wrap in butcher paper and raise temp to 250-275 wait till it reaches 190-205 internal, and then let it rest. Are there any other tips or recommendations anyone can give to improve brisket, change plan, and what time I should start smoking it? I have a pit boss pellet smoker!