Brisket and Pork "Hybrid" smoke. Advice?

Sounds not too bad. I think I would raise the oven temps a bit and maybe just bypass the morning smoking all together. Maybe instead unwrap it in the oven (on a rack) to let it dry out a bit. Dunno, never tried it. It's nice out today; maybe just sleep out next to the smoker

I think your proposed method sounds good but I also might skip the final smoker step as you won't pick up much more smoke flavor at the higher temps. I have finished a couple briskets in an oven set at 250 degrees and they turned out great.

I have done this. Start it on the smoker for 2-4 hours to get some smoke on it, then set your oven for 190. Use an oven thermometer to test it, don't trust your stove. On my stove, 190 is somewhere in the "warm" setting. Foil the brisket, put it in a large foil pan, and leave it overnight in the oven. I also put another pan of water on the shelf under the brisket to ensure there is no direct heat from the oven burner.

VERY IMPORTANT: cook in a foil pan. If you don't have a drip pan, you could burn your house down. Really.

You can cook until done in the oven, but I would put it back in the smoker for an hour to set the bark at the end.

Another option to consider: If you can get your smoker to 350, you can do a fast cook of a brisket in 4-6 hours. Lots of threads here discuss the fast cook.