There is no right way or wrong way, some people wrap some do not. It is like fat side up or fat side down. Expeirment and see what works best for you and your pit.
I wrap mine at 160 with a liquid, usally apple juice or beef broth or both then probe with a toothpick about the 190 mark, when the toothpick goes in like it was soft butter then its done. Some briskets will be done at 190 some will have to go to 210 or even 220. Take out and wrap in a couple towels and put in a cooler for a couple hours to rest. Will soak back up a lot of moisture.
That is how I do mine.