My mom used to fix wonderful brisket, and she never owned a smoker. She would place the brisket in a pan, put on the secrect seasonings, including BBQ sauce, add a little water, and then slow-cook it covered in the oven at 225 until tender. She might have added liquid smoke to the mix at some point. I believe she usually cooked the flats (whole thing was too big for the pan).
Not off the pit, but it was very good and never stayed around very long.
Think of your smoker/pit as an oven using wood/charcol instead of gas/electricity. In fact my Masterbilt electric smoker is used from time to time as a low temp oven/warmer.
Regards, Riz58 Bandera and Masterbuilt Electric Smoker