Brisket Foil Wrap

No wrap here brother.  All I've seen here is at 160-170.  Do you need to hasten the cook?  To me, foil compromises the bark.  Listen to what follows.

It depends on what you are trying to accomplish. If you are trying to speed the cook, then it would be wise to wrap as you hit the stall. Or right there abouts. However if you are wrapping due to using very low quality of meat and are trying to preserve what little integrity it has, then it's wise to wrap 25 degrees or so before encountering the stall. On the other hand, if you are wanting to develope a deep bark, then it's best to wrap once you achieve the bark you are looking for. With the above said, it just depends on your desired end result and what you are attempting to accomplish.  

For shorter cooks, I wrap right after the stall. Initially I had done it with foil and recently, I have been using paper. Personal opinion only, but, the paper seems to help the bark better than foil. Last one was prime 14.7 pound packer. Bark was good, not great, flat was very moist, and the point was perfect. I also injected prior to cook and prior to wrap. The cook was less than 9 hours. Flavor and moisture, we're excellent. 

I wrap after I've got close to 170 on the temp and the bark is formed and looks great. More about appearance and feel than temp. 

I also use paper. 

Just at SRF 13 pounder on an hour ago.