Jason,
You have a lot of options with your brisket.
You can wait longer to wrap the meat at say about 170-175 internal and that will improve your bark if that is what you want. Never use over 2-3oz of liquid in your foil wrap.
Next, a step most folks may not know or forget is to vent your brisket before you place it into the cooler. To vent, when you take the meat off the cooker, open up the foil and let the meat vent for about 20-30 minutes and then wrap back up before placing into the cooler. This step will help "reset" your bark and make it much better.
And yes, it is good to place any large piece of meat in a cooler to give it time for all the juices to redistribute and the heat to even out thru out your meat.
You do not have to wrap your brisket at all if you want that dark and real hard and crispy bark. You wrap to steam the brisket and this is not really needed. Many folks do not like that kind of bark and wrap to prevent it. Foil will also speed up your cook.
If you lack some seasoning as you say in the bottom of the point and the top of the flat, you could try injecting your whole packer brisket. Most all successful competition cooks do it and it works well.
Dave