I am smoking a brisket in the manner which SmokyOky did at the gathering. I haven't taken any pictures yet, but will when the meat is done. Early this morning I pulled the brisket out of the fridge. It was rubbed down last night, covered and left to get happy. I started off with the searing technique he showed off. The brisket gets seared on all sides before going into the smoker. Once seared I put it in the GOSM since the CharGriller was going to be busy on her maiden voyage with ribs. I started off the first two hours with the fat cap up. The third hour with the fat cap down and the fourth hour flipped back over to fat cap up and covered the brisket. I'm running the smoker at around 250Âº to the finish line and hoping that the meat turns out good as this is for the Mom-in-Law's birthday. For reference sake I will use temperature to know when the brisket is done. I probably shouldn't refer to the method he spoke of, which is a good thing cuz I don't really remember those days. I'll post on this later when the brisket is finished and I'll bring a few pics too.