You can't go wrong with the Bovine Bold. It's great stuff. Here are my tips.
Rub it down with black pepper and Yardbird Bovine Bold and a little red pepper, if you like it with a little kick. If you want to inject, use some low sodium beef stock (not broth) with a little Bovine Bold and fine grind black pepper in it and maybe a little granulated garlic and a smaller amount of onion powder, but it's not necessary.
The Beef Association says that garlic, onion, and mushroom goes great with beef. They also recommend potato skins to eliminate the "warmed over flavor" (WOF) when you reheat it.
Cook it fat side down at 300 degrees until it reaches 160 degrees internal temperature. Then, put it in a foil pan and seal the top with foil. Cook it until it reaches 200 degrees. Preheat your oven to 200 degrees and turn it off. Put the brisket, still in the sealed foil pan, in the oven and let it sit for 2 hours.
Remove it from the oven, pour the au jus into a fat separator and separate the fat from the stock. Put the au jus in a serving container that is big enough to hold the sliced brisket. You can add a little of your favorite sauce too, if you want.
If you want a dryer bark, remove it from the pan reserving the drippings and separating the fat as described above, put the brisket back in the smoker without the pan and let the outside crust up a little for about 30 to 60 minutes.
Slice the brisket against the grain and put it in the au jus. If you want to make burnt ends, cut the point into 1" square chunks and put them in a foil pan half way covered with your favorite beef BBQ sauce (Head Country is a good choice; Cattleman's is another good choice for beef.). Put them on the smoker for about another hour or so.
Serve and enjoy.
