It's good for wrapping?

Hey everyone, it’s my birthday today ✌🏼️! I’m gathering some friends and family this evening around 5 p.m., and I’ve got a 15lb brisket going. It’s been cooking since 10 p.m. last night and now it’s 11 a.m., holding steady at low 200s. Should I wait a bit longer, or is it time to wrap it in butcher paper now?

Then I’m planning to crank the temperature up to 225 or 250 once it’s wrapped and wait until it’s probe-tender, around 205. Does that sound like a good plan?