I do the opposite.
Generally I just smoke them at 235 for 4.5 hours, and regulate the amount of smoke. But sometimes once the smoke is in them 1-2 hrs I just finish then of in the oven.
Same for brisket
Hey, whatever works for you. Yeah, it is possible to get too much smoke. If I smoke jerky (heavy) longer than an hour and a half, it can get funky tasting. The seasoning mix I use warns about that. Now I believe it.
I’ve never tried brisket. It’s on my list. Now I have some tasty venison backstrap that I need to turn into jerky.