My sixth brisket attempt was a charm. I used much of the advice from this forum, so many thanks. I got 2 12# choice packers and did not trim any fat. I rubbed them up with the rub from Big Bob's BBQ book. I used half oak/half hickory and smoked at 225 in my CS045, starting at midnight. It took around 16 hours to get to around 188 and I used the probe method to test them; they felt like butter so I pulled them.
Then I got ready to wrap them tight in a double layer of foil, but before doing so, I poured my own concoction of 12 oz Heize Chile Sauce and 12 0z of apple juice over each brisket. I wrapped them tightly in the foil and then wrapped them each in a beach towel and placed them both into a cooler.
They rested for 3 hours and I unwrapped them. They were piping hot, moist and delcious. I got raves from everyone. Again, many thanks for all of the advice.
Original Post
Never heard that one before, but if it works for you, go for it. Glad everything turned out to your liking.