Why do brisket recipes move to the oven to finish? In the Cooks Illustrated BBQ brisket recipe and many others I've seen, they call for moving the brisket from the grill where they are being smoked to the oven to finish.  I'm wondering why the recipes call for this step rather than finishing in the grill.
Convenience: It's more convenient and easier to monitor the temperature inside the home.  The oven has a thermostat, where the grill temperature needs to be monitored and adjusted manually.

No smoke left: Is could be assumed that the smoke has been exhausted.

Too much smoke: The smoke flavor could become too strong if finished on the grill.