I have a 3D - so.... I don’t have personal experience with fitting a packer in the #2. My dad has a #2 and I believe he cut the packer in half the time he smoked one. Others on here will shove it and make it fit, as it will shrink over time and you are ok. The coke can, I would think you could do both vertical or horizontal, which ever way it would help get it in there. But, those with a #2 will chime in and help with this.
Also, with our smokers, I don’t know if you need to wrap. I’ve tried it and didn’t really notice a difference. With foil, I didn’t care for the end result on the bark. But butcher paper in our style of smoker, I don’t know if it helps the way it does for live fire, off-set smokers. But, give it a try and see what you like. My suggestion is to wrap when the bark is set to your preference. I think that is really why people wrap, to keep the bark where they like it.
I am one that wraps in foil when the brisket is done, then I keep it in the cooler until its time to slice and eat. Did he mention how long the brisket is sitting out on the counter? He is serving brisket and is done usually after 4-5 hours of service at his restaurant, at least from what I remember his hours aren’t long. I guess it just depends on how long you need to rest the brisket and how warm you want it to be when you serve it. Again, try it out both ways and see what you prefer.
But - let us know what your results are with the varying styles. Always neat to hear how everyone goes about their process.
Side note - did you get access to all the Master Class offerings? Just curious. I almost did the buy one get one around New Years time but I didn’t.