I like Meathead, but he's not an unquestionable authority. Especially in cooking where certain textural aspects that one person prefers might not be the same as others.
As with anything, it's something worth giving a try. If you like it, great. If you don't, great. I personally find wrapping the ribs gets the bark texture and doneness level where my family likes it more reliably than not doing so. So I typically do it, although I've had lazy days now and again where I skip it.
I actually have mostly cooked brisket without foil or butcher paper, but I think I'm going to do the butcher paper thing next time. I find it hard to get it exactly the way I like it, and although some complain that foiling brisket can give it a sort of "pot roast" texture, I think it can help keep the moisture level where I like it.