I don't see why you couldn't put it in a roasting pan and cover. Just make sure you get a good seal on the foil cover.
Pull it, wrap it, let it rest for at least one hour, and then slice. By letting it rest before slicing you are allowing the juices to redistribute through out the meat. If you were to pull and slice all that tasty juice would just run all over your cutting board and you'd have some dry brisket.