If I am cooking a single brisket I often finish in oven if it has the color I am looking for and don't want to tend the fire any more. If I don't plan on wrapping on the smoker I don't wrap in the oven. Works great.
Usually I don't transfer to the oven because I am cooking more than I can fit in it. Also, while I love the house smelling like a smoke house for hours after I am done cooking my wife prefers her vanilla scented air fresheners.