Christopher, sorry so long to respond. You are correct, I never remove from the smoker and place the brisket in the oven. I have no reason other than preference for not finishing in the oven. I'm not interested in speeding up the cooking process when I do BBQ.
I will usually try to mentally note when the meat hits around 180 internal temp, and then only check for tenderness to tell when it's done. Although no two pieces of meat are the same, I find that most of my briskets are ready around the 190 to 195 mark, in the flat. Again, that's just my preference.
I've also noticed that the brisket seems to be much better (again, purely a preference) after resting for the 2 to 3 hour period, rather than just 1 to 2 hours. My goal is to rest my briskets for 3 hours in foil after removing from the smoker.
Lots of preferences I've listed here. Everyone has their own methods and preferences that they develop. Also worth noting is that I am 90% of the time smoking a 12 to 15 lb whole packer.