You are smoke / steaming/ brasing the brisket because as FMB stated there is no temp control on a PBC so it's 300 or nothing.
Sorry but unless it's a time issue I don't use it. It does speed things up but you lose a lot by doing so IMHO. I know there are a lot of uses for foil, but the most important is to plant a sheet firmly on one's head.
I have always said that "it's what it is when it's done, not how it got there." There are guy I respect who foil and raise the heat when "stall" begins and unwraps and finishes without it. Barks is so-so but at least there is bark. Steam cooking(wrapping in foil) sure seams too push the temps along but the flavor ends ud in the juices it expels..
The recipe has been around for 10-15 years for high temp Rush Brisket. I was taught when I was a kid to indirect grill it for a few hours and then carry one of these to the grill transfer it and take it to the garage...and never tell the secret.
My first real smoke was 225 for 15 hours. The turkey roaster went to Goodwill after not being used for 5 years.
There are differences in equipment, meat, seasonings, woods, fuel. and other tools and other than draping over chicken or turky, I don't use it untill it going in for a several hour rest..