I see foiling as a technique, when used properly it can decrease your overall cook time but at a price of another characteristic of the meat that you're cooking. An alternative to foiling, simply increasing temp. Now before anyone jumps in and says that's not BBQ or that's not normal, I'll have you know I've done large packer briskets from start to finish in 4.5 hours high heat, with no bark. Can it be done, sure. But the signature bark that's built up over the period of a slow cook is forever lost within the first hour. But, there's no stall period either. A forum member from another site I still frequent is a stone cold believer in 270-325 heat range for such cuts as ribs and brisket and has done enough of them to back his claim with no foil whatsoever.
My point here, foiling like smoking, is a technique. Some use it with great success, others just don't use it. Regardless if you like it or not or understand it or not, it's a good technique to have in your playbook for when time suddenly becomes of the essence.