How do I get more flavor in the interior of a brisket? My brisket doesn't have a lot of flavor on the inside. The outside is full of flavor but when getting to the inside it doesn't have much flavor to wow my guests. How do I get more flavor to the interior?

I'm cooking it in the oven, by the way. BBQ is not my thing.
The simplest way would be to make the interior smaller, which could be accomplished in several ways, such as slicing the brisket ahead of time or cutting it in half vertically. This would give you a larger surface area to season, decreasing the amount of unflavored meat and shortening cooking time.