I bought butcher paper specifically to use with brisket since foiling it has resulted in soft bark. I've also smoked about four brisket flats with one of them turning out exceptionally well. I have a
Masterbuilt 30" digital electric smoker so I'm limited in the size of flats I can fit on one rack. I usually smoke 5 pounder at around 240° over oak wood pellets (I just like the flavor of oak best with a beef brisket) for about 11 hours. I foiled when it hit the stall at anywhere from 160-170°. I take the foil (next time it will be butcher paper) off when the IT is about 5-10 degrees shy of my finish IT. My wife likes some BBQ sauce on smoked brisket so I brush that on after I unwrap it. Never had a problem with turning out a dry brisket. The last couple of times I've re-wrapped the flat in foil and then stuck it in a cooler with a towel or two piled on top and left it there for anywhere from 30 minutes to 2 hours, depending on when dinner time was.
I recently got great deals on two whole packer briskets. One of them needs to be cut in half so it can fit on 2 separate racks. For the 2nd one my wife used the flat half for a slow cooker recipe, leaving me the half with the point. I've never smoked a point before--let alone a whole packer--so I'm looking forward to trying my hand at burnt ends.