I've never smoked/cooked a brisket in stages like that but before I started smoking meat I cooked plenty of briskets in the oven at 350F that turned out juicy, tender, and delicious.
The baking dish if absolutely fine. Don't sweat the dish. The dish has a little more thermal mass than an aluminum pan but will be fine.
You have a partially cooked brisket that has sweated out a lot of its water. It would be really tough if served like it is now. The connective tissue was just getting to the melting stage and melted connective tissue is what makes a brisket tender and juicy. You have the smoke flavor in the meat but it isn't done.
You can leave it cooking at 230F but you may be looking at several hours to get it from the 35F or so start temp after being stored in the fridge up to your target temp and desired tenderness stage. If you have the time, no problem. If not, crank the temp up in the oven to 300-325F, leaving the brisket wrapped in the foil. You are essentially going to braise it at this point. Since a lot of the water may be gone from the meat you'll need at least a cup of apple juice in the foil to help the braising process. If you need to add more into the foil from what you added earlier, I would.
At 195F IT poke it with a toothpick right through the foil and see if it slides into a tender cut of meat. If not, keep cooking. You may have to go to 200 or 205F IT.
Let it rest wrapped in the foil with the juices for about an hour after you take it out. In fact you can just leave it wrapped and take it to the party. It may completely fall apart once there but trust me, people will think you are a master at smoking/cooking meat. For some reason folks think fall-apart tough cuts of meat means it is cooked to perfection. Don't argue with them.
Your sauces sound delicious BTW!