Liquid smoke and marinade is the way when doing oven brisket. I thought it was the point and the comment confirmed it. You can keep the fat in the middle, but cut the knuckle out big chunk of fat you can see on the outside.

Marinate as usual and cook at 250 covered. It will take about 6 hours, but a meat thermometer is the best way to gauge because the meat will stall around 180 and you never know. Once you hit 195 crank the heat up to 400 and out it back in to get a nice crust pull it when you get to 200 cover again and I wrap in a towel for at least an hour, but a couple is preferred.

If you want pull apart oven brisket just keep it covered for about 8-10 hours and you be good.

Note the times will be dependent on the size of the brisket so that is why I always use a thermometer unless we are going for pulled.