Wrapping vs not wrapping is a bit like the Hatfields and McCoys. You have folks swear either way. I was a non-wrapper for a couple years. I got on a kick a while back to take my brisket to the next level and after much research and experimentation started wrapping. What got my attention was Aaron Franklin of the famous Franklin's barbecue in Austin Texas. Is brisket has fantastic looking bark and he's a wrapper. He does wrap in butcher paper as do I.
Bark can be a function of many things (smoker temp and moisture, rub) including how and when to wrap. My experience has shown me that you can wrap and have good bark. The key is when you wrap. Wait until your bark has set and that will help. I don't wrap at any certain temperature I wrap when I reach a good color and bark.
Also, you don't need sugar in your rub to get a good bark either. Here in Texas were brisket is King just salt-and-pepper is common. Another trick I picked up for Aaron Franklin is to use coarse black pepper in your rub and a lot of it. Just don't use freshly cracked pepper as it will be too strong.
Now I am not saying you should do one or the other. I just think you can have your cake and eat it too, so to speak. Your bark will be harder without wrapping of course. But it can also be a tad dry if your not careful. Good luck in your quest for brisket nirvana. Brisket is the best smoking meat ever!
Here are a couple pics of my latest brisket I did this weekend. It was wrapped in butcher paper.Edited by tbrtt1 - 8/16/16 at 6:13am