Great question — answering as the UphillTech team:
Smoking a brisket until it hits around 160F and then finishing it in the oven is a common way to cook brisket. Meat doesn't benefit much from further smoking after it hits 160F or so, and the oven is much less finicky than a grill or meat smoker. For reference, here is a good description of smoking brisket in a charcoal smoker and then finishing in the oven. When it's time to take the meat out of the smoker, normal practice is to wrap it thoroughly in foil and then move it to the oven right away. Once the meat hits the final temperature (205F or so), you can hold it for hours before serving it, as long as you keep it warm. So, what you want to do is to stretch out the oven portion of the...
Full answer by Kenster: https://cooking.stackexchange.com/a/76851 (CC BY-SA 3.0).
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