When I did beef brisket in the oven at restaurants that I worked at I always foiled at around 165º internal temp and added some beef broth then finished at around 195º followed with a rest.
After I built a UDS I cooked my first brisket and foiled just like I did at the restaurants. My next brisket I did not foil and it was way better than any foiled brisket I'd done in the past. It was just as moist but with a very flavorful crispy bark so I've cooked all of my briskets ever since with out using foil and never had a problem.
It was the same with pork and beef ribs I tried foiling but just prefer the flavor of the bark straight up no foil.