I too only do packers. Also quit using foil all together once I got my butcher paper. My thanksgiving brisket went to 209* in the last part of the flat to probe tender.
This is where I found a difference from my others. Since my little one complained about the bark last time I first cut 2 slices with the grain followed by another 2 against it. Both looked pretty dry. I then cut it at a 45 to the grain and found it to be moist, glistening and delicious!
I probe starting around 195* I leave the probe in just to see where it's at when it's tender for my records.
2nd I feel the butcher paper insulates the meat where the foil does not.
3rd I'm really lucky with every packer coming out well!
Don't be afraid to experiment
UDS (not so U) UDD, 22.5 OTS, Coming soon: mini UDS & double barreled RFS