Electric Smoker----Professional Brisket Results???

I always wrap and I notice competitors do also. I know BBQ joints don't, but they have other options such as using wood, which supplies some moisture and some have atomizers to insure high humidity.
I generally think of smoking as a 2 step process for me. The first is adding the smoke with its bark and ring and the next step is bringing the meat to temperature.
If I didn't wrap I would be conservative about the smoke and closing the top vent.