I personally like to foil mine. I don't do it because I think it is going to make them more moist. I simply like that it gives me a very rich au jus that I can dip the slices in, or pour over them. I foil after the brisket has broken through the plateau, and started to rise in temp again. By this time you have a nice bark. I also add a few oz of beef broth. Way I figure it... your bark is going to get soft during the long rest in foil anyway...so why worry about foiling a bit early to get that au jus.
Dark Blue Metallic Pitmaker BBQ Safe, Lg BGE X 2, Weber Kettle, Super Accurate Super Fast Black Thermapen.