Jeff has an Excellent newsletter about a slow n low start, high finish brisket here.
I am trying this today. I got the smoker up and running and smoked for about 3.5 hours. Brisket was at 148. Pan with beef broth and apple juice wrapped it and into 350 deg oven. Well it is 5 hours in and we are at 180 IT. I'm gonna take it to 190-195 then small cube it and throw it in my chili.
Will report on taste a d tenderness when done. But this is definitely a time saver!