Can I obtain a decent brisket using a stove-top smoker, and convection oven? I don't have the manual for the smoker any longer but thought I'd smoke the meat for 30 minutes, apply a dry rub, top with peppered bacon, and bake enclosed in foil for 2 - 3 hours @ 300. Would love to hear from anyone who's had success with a similar method. I also have my choice of alder, cherry, hickory, or oak chips. TIA.