You wont be able to get a good natural smoke flavor, but you can cook a good tasting brisket in the oven. I like to use a jar of Woodys Cook In Sauce and simply season the brisket with your favorite rub. Add the jar of sauce, wrap in foil, and give it 45 minutes per pound at 225-250 degrees. Keep check on internal temp, and when you see 180F pull it out, wrap in a towel and let it sit for a couple hours before slicing. I do this when the wife wants brisket. Her belly cannot tolerate smoke anymore these days.