I wrap when the color looks right. No internal temperature specifically, although many wrap at 165F. I prefer a pan and foil over, but, I hate wasting foil. Others use just foil. Today I did a Dutch oven, largely because...I had no foil at all. YAY! Preparedness!
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."