I really don't get the obsession with bark on brisket. Bark on ribs or butt...yes. If bark on brisket is what you are going for...why bother to wrap it? In the SI, wrapping is optional, and if you want bark, wrapping would not be recommended. Achieving bark, then wrapping in butcher paper for the final part of the cook is more of an offset smoker technique. Bark on brisket is my absolute last concern with brisket. I want juicy, floppy, squishy gelatinous slices, that just barely hold together under their own weight. I don't want a dry crust on my brisket (unless it's burnt ends). What I want is a nice caramelized crust from the rub, but not dry like bark. Any "bark" is going to sog out during the rest anyway. And your brisket will just seem "dry" overall, because you put bark before moisture. Save the bark concerns for the pork products.