A few thoughts.
Bovine Bold, is bold. If you use it, only use a little. Personally I don't like it.
You want to foil around 150 - 165 with a little bit of liquid.
Almost all my briskets are done high heat (325). The only way I wouldn't foil is by using a high heat cook.
Yes, inject. I like to inject/rub overnight. There are simple beef broth recipes.
Cook the flat to 203. Then give it a good rest.
If you really want to get up to speed listen to greg rempe's brisket roundtable.
Even with all this I still haven't gotten it to taste like my favorite, Q on the Riverwalk in San Antonio.