Since you will continue cooking it in the kitchen oven, I would foil it, and use a cooking temperature of 250°F. If you happened to inject it, you could use a temperature of around 325°F. The bark may be a little soft, but it will prevent your brisket from drying out. Start checking for tenderness around an internal temperature of 185°F. I use a dining fork, and probe the meat. Many use the temperature probe to test for tenderness. Which ever method you use, the fork or probe should slide in and out with little of no resistance.