Question about Smoky Okie Brisket method

[smokechump]

Thank you in advance for your help and advice

I have a fairly basic vertical propane smoker (Camp Chef Smoke Vault).  I've tried making a brisket few times (whole packers brisket) and while it comes out tasty and smokey the way I like it, it's never flaky and moist.  It's still "too solid" if that makes sense.  I've tried several variations of "rub, put in the fridge overnight, and then smoke till about 195-205 degrees"...Has not worked, at least not well enough.  

So I decided to try Smoky Okie method.  The question I have is about it putting it in the pan after searing on the grill.  What is the purpose of putting it in the pan vs just on the shelf in the smoker?  I am concerned that if I just put it in the pan, there is less surface area for smoke to penetrate.  Is the pan really necessary?

Thank you

 

[noboundaries]

I've never done the Smokie Okie method with brisket, but I have done something similar many times with chuck roasts and pork butts. 

The purpose of the pan is to catch the juices that drip out of the meat, then use them when you serve.  By flipping the meat you get smoke on both sides.  I don't like opening my smoker during a long smoke so I solved this flipping issue by putting a cooling rack in the pan.  I get smoke all around the meat and don't have to bother with flipping.