[mosesbotbol]

I'll go smoker to oven all the time. If the smoker isn't keeping even temps for some reason or I want to finish them at slightly higher temp and not use more charcoal. After 2-3 hour smoke, they'll be plenty smoky come serving time.

This method is more used this brisket where the additional smoke is not needed; oven come wrapping time. Once something is wrapped, why bother with the smoker?