The key I've found to a great brisket, starts when buying it. If it isn't jelly in the package, it will never get tender and moist......PERIOD!
I deal with this since most times I buy by the case, so take what ya get.

Now I don't wrap at all anymore, i used to. And as Tc said, I wrap when the bark is very well set. I used butcher paper instead of foil though. After it gets good and greasy, the paper still holds the juices to an extent.
Also, I rest for no less than 10 hours. I've found this to really help the flavor and texture. In the oven at 170 in a pan covered in foil. Helps get the cook done without staying up all night. As well as I'm more relaxed and ready when it comes to service time

Tc is spot on with the burnt ends, there's more than one way to skin a cat, but they all don't work as well as the proven way

MERRY CHRISTMAS!!!!!!!!! Looks like you nailed that one Mike