Planning on foil wrap around 160? I really love bark. Any tipson how to keep a good bark? I'm not opposed to no foil even if it takes longer. Does the rest in foil make bark soggy?
Since I don't have an actual smoker I smoke my briskets on my gas grill. I can set it up where it works similar to an offset with a smoker box. Since I don't want to waste the gas, once I wrap it around 160-165 in foil, I bring it in and finish it in the oven. I've never had soggy bark. It's certainly less "crusty" if that's the best way to explain it. It's usually moist on the outside as if it's been constantly sprayed but it's still got a nice firmness/bark to it and always tastes great. Since it's your first one you may have to play around with it if it doesn't turn out perfect. It took me quite a few tries to figure out when to do what, it's a labor of love. That being said, I've never had soggy bark when wrapping.
Also on a side note, If you don't have a probe in it I don't think it will hurt you to check it when you think it's getting close. Temp should just be a guide though as you're going more for feel. I've had some briskets finish around the 195 mark and be tender, while others have needed to go all the way to 205. I even had one I had to take all the way to 210 to get tender. I've read stories of some people even going to 230 lol. That seems pretty high but in the end, you're going for feel not temp. I'm certainly not a pro though, just sharing my experiences. Best of luck, let us know how it turns out!