I have a reverse flow smoker. The downside is I have to "babysit" it so long for brisket or shoulder. My question is... Can I start the meat in the oven low all night and finish the meat on the smoker? I have heard of folks going the other way. Smoke then oven. If not can you explain why. Thanks so much. Debating on buying electric smoker for when I don't have time for the RFS.