I'd probably go a little lower - 120⁰C/250⁰F unless you know that you're oven is accurate at those temps.

I'd go 7-8 hrs uncovered to get a nice bark (dark colour) formed then cover & go another 2-4 hrs covered to really soften it.

I finished this one in a steel roasting dish after about 6hrs in the smoker on a bed of sliced onions to stop the bottom drying out. It added a really nice flavour to the gravy that I made with the juices. The last couple of hours were covered with foil.

I wouldn't add liquid because there's a lot of moisture & fat in a brisket. You can though, it just may come out a little mushy on the bottom.