I'll chime in on the liquid smoke thing. It shows up in a lot of things, especially barbeque sauces and pre-packaged meats. It isn't a terrible thing per se, but you have to be very careful with it. As mentioned already here, a little goes a long way but a few drops can be pleasing. Because it is made of burned wood particulates suspended in oil or another emulsion/combination, it is very concentrated. It also isn't what you'd call "fresh" although that doesn't mean it is rotten or bad to eat -- just intense. It isn't the same flavor as new, natural smoke, but it can recall that flavor if you're careful.
Even real smoke is all too often overdone. A "kiss" of smoke is delicious in meat cooked outdoors but too much often leads to what many describe as a "creosote" taste and misattribute to misused charcoal lighter fluid. Tastes vary, of course. If you really like a heavy smoke flavor go for your heart's desire. Barbeque is a blend of things, however. I think the best has smokiness, but not enough to overpower all the other deliciousness like the meat, the rubs, the sauces, marinades, injections, etc.
Nonetheless, back to your original query: Yes, you can do a great brisket in the oven (with or without liquid smoke) using exactly the same approach (temperature/time/rub/sauce/wrap/etc) you do in your smoker. I often use my indoor oven for finishing big hunks of critter that I start outdoors because it is cheap and handy.
Hub
