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Beef Brisket, Has Anybody Tried This

A friend of mine told me the best way he has ever cooked a brisket is to smoke it at 275 or so until internal temp reaches 180 or so. Then he wraps it tight in foil, let's it cool a bit then freezes it solid. Then he thaws it, puts it back in a roaster oven and warms it back up to 180'. According to him the freezing process breaks down the tissue so it slices with ease and can be eaten with a fork. I am afraid to try it. Has anyone out there done this?

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