Looks like we both had some mixed results this weekend, MN! BTW, I bet it's hard to find a "Packer" cut up there in Viking country!
You're dead-on about the difference in techniques Mixon uses in the stick burners. What you will find, with these smokers, is it's just not necessary to go through all the pains of foiling and all that. I started off the same way, and finally found that no foil is best. Next time, do your injection (sounds good, btw), rub and let sit in the fridge overnight. Throw it in the smoker (with a water pan full of beer or apple juice) @ 225 and wait for the internal to hit 195-200. At that point, double-wrap in foil and let it rest in the cooler for at least an hour. You will find moist, tender brisket when you unwrap! I've never had a failure with this simple technique. Plug and Play, baby!
That's what amazes people about these smokers; how can something so simple produce really good Q?? Try your ribs unwrapped - you'll be glad you did!
One more note - I have to cut mine in half, too, for the #1. I put the deckle end (point) on the lower shelf, and the flat up top. This seems to "even out" the cook time for both. Hope this helps!