I personally don't foil during the smoke, but that's personal preference as a lot of folks do.... Neither way is right or wrong !! I always smoke with the fat cap up as I personally think it helps keep the meat a little more moist with the fat acting as a baster if ya will... Not saying that's right but I'd like to think so as I've done both cap up & down for the duration of the smoke and just seems to me cap up is more moist.... I will let the brisket get to an I.T. of around 200*-205* , when the brisket is tender enough to slide in a toothpick, she's done.... I then pull off smoker, wrap in couple layers of foil, then wrap in a couple towels and put it in a cooler (just my camping cooler) and let it rest for at least 2 hours.... The rest will let the juices in the brisket redistribute and make for some dang good chewin.... Just watch as ya slice as if it's a packer as ya have 2 parts, the point and the flat.... Cut it against the grain and enjoy !! Hope this helps !