Temps are up to you. Lower will just mean a longer cook. Higher won't really dry out the meat. Either way, you have to allow the connective tissue time to break down to get it tender. Just set up your pit with a temp that you're comfortable with and cook until it's probe tender. Don't worry about internal temps as much (or at all).
You can foil if you want or not. I've done brisket both with and without foil. Without, you'll end up with a little dryer, chewier bark, but that's not really a bad thing.
For point, I'd probably either slice or pull it. Again, it's a preference thing. If you dig burnt ends, then cube em, sauce em and BURN EM.
Not sure about the "oven paper". If you mean parchment paper, that'll work like butcher paper, but it's not really the same thing. If you DO foil, I'd recommend putting some beef broth, or even some beer with the point when you do wrap it up. That'll help keep it moist and add some flavor.
Never cooked with birch, but if it's flakes, I'd stick with the hickory chunks myself. I only use flakes/chips when grilling and not so much for smoking.