Reheat Question

Hello Bros,
I have been searching the past threads about re heating Q. Many say to reheat butts or brisket in the oven. My question is why not in the smoker at 220* opposed to the oven? Is there any reason other then the convience of the kitchen oven? I would like some feed back on putting whole foiled briskets or butts back on smoker for the reheat. Will they get back to the safe reheat temp of 165 on a smoker at say 220* in the 2 hr time frame?

When they were originally pulled from the fridge and first cooked in the smoker, did they reach 160 within the first two hours of your smoke at 220*?

Besides the fact you may get an over smoking, and the fact that they might not reach temps very quickly I would be concerned with drying them out.
I would place on a rack in a pan with shallow water, cover and put in oven at 300+