Depending on the smoker, the brisket may benefit from being foiled. I have had several test briskets in the past year. Non have turned out the way I wanted them to.
One thing I have consistently noticed is that I hate the texture of a foiled brisket bark but love the texture, bite and tenderness of a foiled brisket.
I don't know of one brisket that I have cooked unfoiled that was probe tender at 195. They all have been above 200. More like 205-215 if you get down to it.
A 2-3 hour rest does lots of good. I wouldn't skip it.