I rock an MES and I do NOT wrap briskets, pork butts, or ribs (beef or pork).
Now if I had a reason I would wrap in foil because I have foil on hand, I dont have the right kind of butcher paper on hand or any butcher paper for that matter.
If I ran a different type of smoker then I would change my process to produce the best results for my system. For example I hear that some stick burners move so much air that the bark would be overbearing so in that case I would likely wrap... to me it all depends on your type of unit BUT for an MES I would encourage people to not wrap and to smoke the briskets/pork butts/ribs at 275F and let just go until it is tender and ready.
Finally, I feel that it is hard to beat simplicity. I see that people do a lot of things to their meat while smoking it that isn't really needed. I would bet money that they would get the same or better results by not doing any of those things, but hey if their process makes good bbq then that is all that really matters in the end
My simple approach is to mess with the meat as little as possible and only do what is necessary. So I don't wrap, spritz, mop, massage, tickle, speak in tongues, or punch dance at my meat while it is in the smoker hahaha. If any of that works for you though then no objections from me