Been there, did the same thing for way too long.

My last foil brisket at 203 internal was the juiciest I've ever made. That steam you call a problem actually braises the meat and keeps it from drying out, especially on the flat. The bark on my butcher paper one got way too hard and chewy, like jerky. I'll take a soft bark and perfect tenderness over a pretty smoke ring any day.

Yeah, what makes it feel like a stretch to you? Sometimes these historical facts get simplified so much they lose the real story. I'd love to see the actual evidence they're talking about.