Wrapping was just plain "messy". My last time wrapping a brisket it turned into a huge fiasco. Grease all over the place, then when I pulled the brisket a bit of wrap had either stuck to or got caught by a grate and I ended up with grease and meat juice all over myself, the inside of my smoker, my deck, my kitchen. And after all that, it was no better (actually was worse) than the one I'd done previously with no wrap. Just slapped it on upper grate, sheet pan under it, and let it go. Started on Super Smoke setting (160) and let it get that for about an hour, went up to 225 (which on my grills still puts out VERY generous smoke profile, and let that go right through the stall until finished (IIRC I did turn it up to 240 or 250) but no wrap. I had bark to die for, deep deep smoke profile, perfectly done meat. On the 2X now I've not covered I would put that brisket (and shoulder) up against anyone's pellet or stick burner. I've had brisket done by so called "champion" grill masters and what I turned out was easily as good or better.
Yeah, I am over the gymnastics. I just slap the meat on and "go"