Nice, but, you can get more bark and still wrap. Work with appearance over internal temperatures. To get a better bark, cook unwrapped until the bark is set and dark, almost to the color you want it to be when done. Then wrap and cook until probe tender. You will get a darker, better built bark that way.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."