As many here, I've done brisket a bunch of different ways. Unless I'm adding some sort of liquid I prefer butcher paper over foil. I do like the result from butcher paper. However, it really isn't necessary. I mostly go naked.
To speed up the time, bump up the temp. I haven't tried 300 like others have suggested, but my experience with temps in the 260-275 range have been good. I will try 300 at some point because I see no good reason not to.
A New Mexican transplant smoking and spicing up a suburban New York neighborhood.
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