If you are cooking it for your family or friends, there are no rules. Cook it the way you like it. I have a smoker and use it often. I'm not into professional competitions, though, so the rules I use are of my own choosing. I often smoke the meat for two or three hours and finish the brisket, ribs, etc. in the kitchen oven. Works for me.

Pay no attention to crazy little woman, though, folks that hail from Kansas City consider themselves expert in the art of cooking bar-b-que but they can't hold a candle to Texans. :>)

DougR (An ex-Texan)