When I foiled this brisket I didn't put any extra liquid of any kind in there with it but as you could see from the pic there was plenty of juice in the foil, which made an awesome dip for the sandwich, but I will experiment with liquids when wrapping, they must have an effect on the flavour profile and added bonus you get more juice mmmmmmm
Getting your R's out of bed at daft hours through the night comes with the territory, when I started I would be up every hour to check the temp of the smoker when doing shoulder but you get to learn your smoker, now I just set it off and go back after X hours. It all depends on how tired I am but I foil a shoulder anywhere between 4-8 hours (normally between 6-8 hours) though, and usually bang it in the oven at 120 at that point so I can get more shoulders or other meat on. The meat is wrapped in foil, it's getting no smoke benefit anymore just heat so get more meat done