First time brisket this weekend...my method

I'm trying a brisket for the first time this weekend. Here's what my method will be...lemme know if you see any glaring mistakes here.

Inject brisket with beef bouillon.
Apply rub & yellow mustard
Let sit in fridge overnight
Smoke at 250 degrees until internal temp hits 150
Foil at 150...adding a little more beef broth into the bottom of the pan
Cook in pan/foil until internal temp reaches 198-200...test for probe tenderness

Let rest for at least 2 hours before slicing

Does this sound like a winner?

Thanks dudes. I haven't decided yet if i'm going to inject. Looks like some do...others don't...both with good results. It will probably come down to laziness. If I have a can of beef broth in the pantry I'll probably do it...if not I won't

SDAR...so when you say "go by color"...does that mean I should foil it once it gets a nice dark bark on it...regardless of time or internal temp?

Thanks again. Yep...this will be my 5th smoke on my WSM. I've pretty much got the pit management part down. The first couple of cooks were kind of erratic temp-wise...but I've got the minion method down and my smoker is seasoned a bit now...so holding at 250 shouldn't be a problem.

You cooking a packer or just the flat?

My first briskey (which was just two months ago) was a flat. I injected and foiled after it hit the stall (although I didn't put any fluid in with the briskey after foiling). It was cut-with-a-fork tender and, although the bark was tasty, it was a bit soggy. If I were going to do it over again, I would have removed it from the foil and crisped it up at the end.

My last two briskets were packers and neither of them I injected. The first of them I foiled after it hit the stall, the second I did not. They were both quite good. Neither was quite as cut-with-a-fork tender as the first one, but they were both juicy and neither was close to being tough. The packer I foiled, I removed from the foil at the end to crisp up the bark. The bark was better than the first one I cooked (the flat).

The last packer I cooked (this past weekend) was no foil, no injection and cooking it HnF (the first time I've cooked HnF). It definitely had the best bark of all three and it was no less tender and juicy than the packer I had foiled.

I am fairly new to this as well, but take it for what it is worth from someone who is new and still learning and experimenting: I think you get better bark without foil, I haven't noticed a difference in tenderness or how juicy it is as between foiling and not foiling, from all I have read, however, you should inject if you are planning to cook just the flat. I have not injected with a whole packer yet, so I cannot compare injected v. non-injected packers. I had actually planned to inject my last packer (I was worried I had overtrimmed the fat cap and since this was my first HnF cook, I figured I wanted to play it safe) but woke up early and forgot before I put it on.

Thanks Enkidu.

Wow...it's easy to get confused/overwhelmed. Foil...no foil...inject....don't inject...low 'n slow....hot 'n fast...it seems like you can make these things tasty no matter how you cook them.