agreed.... don't get stuck on temps.... learn to go by feel.
wrapping is subjective and a passionately debated subject. It can be used as a tool but it not necessary for a great brisket. Time, type of cooker, temp all are factors that must be considered.
I started w/o foil - had good briskets... began using foil for competion - had good briskets but were not my preference, and for the last few years post competition needs went back to not using foil and prefer the finished product once again.
22" WSM & Kettle
Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's