Is wrapping in butcher paper really worth the extra 3 hours?

I cooked a 14 pound brisket in Lockhart last month, wrapped it in butcher paper the whole cook, and it came out decent. But then I tried the no-wrap method on the same grade of meat and it had a better bark, even if it took longer. Was I just wasting time on tradition, or does the paper actually do something the foil can't? What's your experience with skipping the wrap entirely?

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