Saying "I'm a proponent of foil and broth" is like saying "I like women and giraffes, and ice hockey.".
Yes,but at a lot of different times and situations.
I probably have at least 1,000 threads on here,so that also depends.
Yes,I like to hold butts and briskets in foil,in a hot box,after cooking.
Sometimes a spritz of liquid,although it will alter/soften the bark.
Foil can be used in cooking to speed up,or to layer flavors.
If cooking poor quality flats,or even packers,if drying is a problem,I may foil-once the bark and color suit me.
I may paint,or add a small amount of liquid to the foil if I can't solve the problem other wise and accept the change in taste/texture.
Experience[and failures] help the decision.
Aside from Smokin's tutorials,here is one I like to share,when discussing problems and the possibility of foiling.
Stick with the max temps of your smokette.
Darcy's Indirect cooked brisket.