I love the advice I get here. I have gotten very good with brisket and pastrami with very consistent results.... except for the bark.
I wrap in paper a good way into the stall when the bark looks good. When I unwrap there is a huge amount of pool liquid and the bark is soggy. Meat tastes great.
Any thoughts on poking a drain hole in the bottom after wrapping to let the fluid drain so I don't get such soggy bark?
I don't wrap my briskets for a number of reasons including things you are running into. I also run an MES so moisture is not an issue, your smoker setup may cause a slightly different method but the idea remains the same.
With that said, I highly recommend you don't wrap until the brisket hits a minimum of 180F Internal Temp (IT) in the thickest yet center most part of the FLAT muscle. The point muscle will always lie to you and will turn out fine no matter what.
I say this because though I don't wrap a brisket, I do wrap a chuck because it will dry out on me. I find that if you wait until 180F you will get great BBQ beef flavor, not roast beef flavor, and you will keep it from drying out. If I did only a brisket flat then I would do it the same way.
Now with that said. I personally go to 190F IT before I foil wrap my chucks and I splash in 1-2 fluid ounces of water so it won't possibly be dry. Always had great bark, not dry, and fantastic!
FOR A BRISKET, I don't wrap at all because I find the bark and flavor to be superior to anything wrapped. Again your smoker will help dictate what works best for you with moisture and how you position the brisket (fat up, fat down, fat toward the heat source, water pan or not, etc.).
Let me know if this makes sense :)