Brisket Q&A

OK, you are going to get a lot of opinions on this.  First, don't trim off the fat cap, but you can trim it down to about 1/4 inch.  Also trim off the hard fat near the point and any silver skin that is on it.  I prefer fat cap down and the point to the back where my egg runs a little hotter.  The pint can handle the heat better.  I haven't wrapped a brisket, but yes 160 is good and it will sped up the process.  If you want to keep the bark use butcher's paper.  What temp are you going to cook at and what wood are you using?

Trim the fat to 1/4".   Put fat up only if you block the rising direct (and/or nearly direct) heat really well.  Above the platesetter put some "spacers" (foil balls, etc) then a drip pan.  And block the entire silhouette of the meat very well.  I burned the bottom of several briskets (and some ribs) before I figured this out.  The platesetter gets really hot and the radiant heat from it can burn the underside of the meat.  Any drip pan placed directly on it can get similarly hot - hence the near for some air gap between them.  Pull when you can probe the flat and it feels like "buttah". 
As for the wrapping, many like a foil wrap.  The meat will be moist, as will the bark.  Lately, I've copied Aaron Franklin and wrapped in butcher paper and have been very happy with the results.  The meat is moist but the bark is, well, bark.