I just use salt and coarse-ground pepper. FWIW, I am no brisket expert, but I foiled my first one at 160 degrees and it was moist. Didn't foil the second one and it was dry. Both were tender at an IT of 203, but moist was better. (Both were injected with beef broth.) I would say at least foil during the stall, then remove from foil when IT starts climbing again if you want bark. Or, better yet, click on knifebld's link and do what he says.