I understand your teqnique.
My point is that it requires more energy to get the internal meat temp to the desired level when you start with cold meat than meat at R.T. which ultimately leads to more wood/charcoal usage and more time. Basically a longer smoke and some additional energy. Not that it's a concern for you but it is a concern for others.
Ok, I see what you were trying to say now.
I am still thinking that 30 minutes on the smoker at 225F as compared to 30 minutes on the kitchen counter is going to be far more effecient and well worth the additional energy. It was also suggested to submerge a sealed brisket in warm water, I suppose this method may lie somewhere in between, but still don't really see how this is any more effective than just putting the meat on the smoker.
Unless you are using a massive smoker with massive quantities of meat, or you are just using a really ineffecient smoker, I hardly see how putting the meat on cold is going to result in much of an increase in fuel.