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Fathers Day Brisket - Question

SO I'm going to make my first run at a brisket on Sunday.  If ever there is a day to sit around in the back yard all day and watch a temp gauge it has to be Father's Day!

While on the road this week I spent like 5 hours last night talking to this ol' timer competition BBQ smoker guy in the bar.  Getting his brisket strategy etc.
He is cooking on a huge firebox style smoker so I know it will be different performance than the egg.

So here's my question:

Does anybody here do a method where you smoke for a few hours then cover it in a foil tin covered for the rest of the cook time?  Or does the egg (like I imagine) keep it so moist that there is no reason to start covering it?


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