I’ve done Steven’s brisket a couple of times, and it was a hit. If you’re using a grill to cook your brisket, that’s the only way to go. Steven mentions in HTG that if you’re using a smoker, there is no need for the foil pan. The foil pan protects the bottom of the meat from the grill’s direct heat and prevents the meat from drying. If you ever cook 2 briskets at the same time, try this (same concept, different application):
Stack the briskets on top of each other’s. This way you’ll have the fat cap of one brisket basting the other. You’d want to pull the brisket from the bottom and put it on top every hour. The lower brisket will act as a foil pan. Remember to cook the brisket until the internal temp reaches 190-195 degrees.
I hope this answers your question.