Wow, it looks very nice.
I do my brisket in the brick oven as well.
Just a simple rub with olive oil, salt and pepper, overnight in the fridge. The meat as is, not trimmed.
When the oven is around 220 F I put in a few embers with soaked wood chips and the "brisket". Close both doors, damper barely open and don't touch it for 24 hours.
Still perfecting it but getting there.
Will try the apple juice.