On the UDS I use that exact setup, All be it I cook much hotter around 300 I don't foil. Getting a moist brisket is easier with higher temps. Adding a water based solution will not add moisture to the product however Canolla Oil will.( research the cooking term "Larding") The quality of the brisket has much to do with it as well. Look for as much marbling in the flat as possible.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC