The foiling question is a matter of taste, some swear by it, some will tell you you're swearing at them if you suggest it
Personally I'm a foiler, I let mine reach a colour I like the look of then I foil it, this will usually be after about five hours, but I never cook smaller briskets so couldn't really advise too well on timings.
just want to check, this brisket of yours is flat not rolled yeah? If it is rolled you might want to unroll it, first brisket I ever did was rolled and I just cooked it as it was, it took 18 hours
As for seasoning, I'd say a liberal coating of non iodized sea salt and a good grind of black pepper all over, give it a little working in and you'll be laughing.