I read that recipe last night while thumbing through the magazine in a store last night. I then grabbed a copy of The Barbeque Bible (S. Raichlen) and looked at his basic brisket recipe. Not identical but oddly similar they were, right down to cooking the brisket in a foil pan.
I'm not a fan of doing the initial phase of cooking a brisket in a pan or cooking fat side up. (I use WSMs and that is why I like to cook fat side down.) I think the pan creates a braising environment too early in the cook and the meat doesn't get a chance to take on as much smoke as it would resting directly on the grate.
Hopefully this method will work well for those who give it a try.