Overnight brisket for the 4th

Got a nice looking 16# CAB brisket from Restaurant Depot last Sunday. After I trimmed it up, I took about 2# off the flat since it wouldn't fit on my 18.5" WSM.

Seasoned with some SP and a touch of onion and garlic powder. I've really been enjoying 50/50 by weight of kosher salt and fresh cracked pepper. I added just a smidgen of onion and garlic powder to this one. Smoked with some cherry for the 1st few hours then oak for the remainder.

My question is, after trying hot and fast (IQ-110 is set for 285) for 11 hours, IT was only at 170. Just about done with the stall it appears. I need to have this ready to go by about 9:30-10am. I'm putting it in a foil tray with it's juices and covering with foil. It's been in the oven @310 now and it seems to be coming up 190 now and rising.

Since I've never foiled one or finished one in the oven before, my question for you is how does this differ from just leaving it on the smoker unwrapped? Just start probing like normal? Take the foil off and let it bark up a little as it approaches 'butta-stage'?

Thanks for the input!

Click pic to embiggun!
just popped on the wsm (7:30 last night)


11 hours in.... pulled off @170 to finish in the oven

Cool deal. This thing got to 202 foiled pretty fast. Pulled and probed and feels great. End of the flat cut well. Tastes a little dry but not as bad as others I've made. So far, I'm encouraged. It's now out of the oven, tightly foil wrapped and in a preheated cooler.