Things happen to meat in surrounding dry air that cannot happen in a braising, steam and liquid bath) Weeping is one of them.
Of course its "coined."
I will put it this way... and not knowing this about my method will **** your head up.
When you cook meat the water in the meat begins to reduce. This concentrates the flavor in the meat of course... but how do my ribs, dry out essentially (don't believe me cut into one and eat it before its ready) and then revive themselves WITHOUT mopping, spritzing or laying in a bath and steaming.
Simple... and of course its also known to all BBQ joints that have been open in Texas for more than 60 years (the hot ones)
Because the collagen and fat are released and the moisture comes back from those things that were once locked up at the lower temps.
Speed then is the only thing left to address.
In both Briskets and Ribs, the speed you reach that weeping stage matters little (within reason)... but the amount of time spent in that zone where the collagen is released and dripping (and showing the pig honey) is crucial... suspending it in that time period is indeed a "method."
And the same avenues in the meat that help exit that moisture (or liquid) also are open to receive it back in.
Anyone disagreeing with this... please go to Ruths Chris. Or cook a steak like I do.....uh... or if you don't believe in meat reabsorbing.... by all means let me come to your competition and slice your brisket for a box RIGHT OUT OF THE GOD DAMN SMOKER!!!!