Konrad,
I still think the jury is out on foiled briskets. I've been to a couple of classes (same as you), yet, I keep coming back to cooking the brisket, fat side down the entire cook. I add some thick bacon on top, or a butt cooking over it, and have been personally pleased, even if those dang judges can't tell a good brisket from the side of a barn. HA!
Guess I'll never see one of them 180's for my brisket. Usually come in about 5th on em.
Dale