Disco, I'm curious about something. I don't have an electric smoker YET so how would this work in my offset smoker? My guess is I would have to run my smoker at a lower temp than I normally run it correct? I would smoke it for 3 hours and do like you did - finish cooking in the oven. Does that sound about right?
Here we run into something I have in abundance, ignorance.
I know nothing about offset smokers.
The purpose of the low smoking temperatures are twofold.
First they allow a slow cook to give time to get smoke on it.
Second is to slow cook so you don't get the fat rendering out and ruining the texture.
I would think that you would be fine if you could keep the temperatures around the 200 to 220 F range. You would just have less time in the smoke.