Be careful how you chill your briskets. Whole briskets and pork butts are big hunks of meat and it takes a while to chill them down, especially if you have a lot of them. Putting 12 hot briskets in your freezer is probably a bad idea.
We wrap very well in foil with all seams on one side. Put two 2 1/2 inch hotel pans upside down in one of those big white coolers that has been sanitized. Add a layer of ice. Add a layer of briskets, seam side down. Add a layer of ice. And so on...
The hotel pans keep the briskets out of the water that accumulates in the bottom of the cooler. Putting the briskets in seam side down prevents melted ice water from getting into the briskets. Four hours later they will be below 40 degrees and you can pull them out and put them in the freezer.
The "Daddy" in Smoke Daddy's Barbecue