Wet brine or dry brine a smoked brisket?

I have been smoking briskets for many years, and have my seasoning and timing set pretty well, and typically, I know what to expect. I generally use a 1/2 teaspoon of kosher salt per pound and dry brine for 48 hours, then lightly coat with mustard and apply #16 ground black pepper and black charcoal (i.e, Hard Core Carnivore Black) all over, and let it sit overnight. I smoke with post oak.

However, the ends and edges, while developing really good bark, tend to be slightly over-salted, while the rest of the brisket has just the right amount. I've tried to avoid too much salt in those areas, but it still seems to be a little too salty.

It was also suggested to me that the dry brining is fine, but that I should rinse the brisket after dry brining to remove any excess salt that hasn't penetrated the meat.

Which is best?

I have not tried wet brining. I'm asking if anyone here does this and if so can share how to do it right? It seems like this would even out the salt intake evenly across the entire brisket instead of over-salting an area using dry brining.