Greetings all. I cannot use my smoker for 12 to 14 hours at a time due to where I live. Can I start the brisket flat in the kitchen oven? My thoughts here at to start it about 2am at 200 degrees. About 6 am I can start using my smoker. I'll pre-heat to 225 and move brisket and pan into smoker. Continue with smoke and heat until internal temp is about 140. Continue without smoke until internal temp is 160 then wrap in butcher paper and return to the smoker. I'll remove at it 200 place in a ice chest for a couple of hours. Please let me know if this will work. As a side thought I'd like to cook a Boston Butt at the same time. Any thoughts here? Thanks.