If I do wrap a hot and fast brisky, I only wrap for a couple of hours around 160 internal, then unwrap until done to let the bark firm up (pretty much what smokeyw does).
I also do unwrapped, using Popdaddy's tri-level method. I like both results, it just depends on my mood. Really the only reason I wrap is that I like to use the de-fatted drippings to brush my slices.
“If you don’t know who I am, then maybe your best course would be to tread lightly.”
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