That looks amazing. I too am going to try wrapping with paper this weekend on my first brisket in about a year. I can't find the brown paper that Franklin's uses but I called the butcher shop I buy most of my meat from and they told me to swing back in and they would give me some, their's is the white paper, I assume it will work fine. One question though, what temp did you pull that at? It's been so long since I've done a brisket that I cannot remember what temp I went with last time. I know it varies from 195-205, but I'm curious what temp you went with because that looks amazing after slicing.
JD, sorry for the late response. I took it to ~199*. It was between 198 and 200 in a few places.
As for wrapping, I think foil is fine if you wrap later in the cook. I don't go by temp so much as I go by color and bark formation.