Pulling back the curtain-Brisket cooks and how to avoid the Zero Dark Thirty start-BGE

A year or so ago out of the clear blue I was gifted a fully cooked cryovacd frozen brisket from Terry Black's of Lockhart.  Great gift-now what?  The included instructions explained the thaw and reheat process.  Followed and turned out very well.  
I have been using that concept for several brisket cooks since then, excepting the frozen and cryovac piece.  Cutting to the chase- it works da-n well.
So, I will prep and cook the brisket a day or two (largest window to date) before to the desired eat date/time.  Declare victory once the brisket hits the desired feel. Let it sit on a cool-down rack to stop the carry-over cooking (as with all cooks), then into a ziplock bag and the fridge.  
Around three hours before the desired slice and dice time, fire up the clock box to around 300*F.
Heat up some beef tallow (quantity depending on brisket size (6-8 oz should work)) or butter, baste the brisket meat side up.  Then double wrap in HDAF, place on a sheet pan (fat side down) and into the oven.  
You are now flying blind (don't puncture the foil for a thermo insert) and roll for about 150 minutes (2.5 hrs); time depending on the size but the 150 minutes is good for anything in the 12-14 lb range.  Scale it as necessary.
Remove, unwrap and let sit on a cooling rack for around 30 minutes.
After that, have at it.  
Takes all the worry out of being close.  
Give it a go and then draw your own conclusion.  

Below is straight from Terry Black's of Lockhart:  (Yes I borrowed extensively so no credit here).
"Terry Black’s Thawing and Reheating Procedures: Thawing procedure: We recommend that you allow all products properly thaw in your refrigerator. It is best if you leave the product in the original cryovac. Please allow 1-2 days for proper thawing. Reheating instructions once product is thawed: Brisket: We recommend you pre-heat the oven to 300*F. Melt 1 full stick of butter (8 TBS) in a sauce pot. Remove the brisket from the cryovac. Place the brisket (Bark Side Up) on a sheet of foil. Baste the entire top of the brisket with the melted butter. Tightly wrap the brisket in foil. Take another sheet of foil and tightly wrap the brisket again. Place the brisket on a sheet tray, in the preheated oven and cook for 2-2 ½ hours until your temperature reaches 165*F. Be careful when removing foil from the brisket. Allow the brisket to rest for 30 minutes prior to serving."

I'm all in with this process.  (Gave it another go earlier this week.) FWIW-