Well I'm try'n this out today. 13.61# brisket seared mostly just the "meat" side, just did a little on fat cap and didn't see much use. I like to just start to separate the flat from the point, maybe half way through, put on rub and into smoker. I just added a little worchest sauce, salt, pepper, and garlic pwdr. Want to get a true taste of sear. The sear went better than I thought, and smelled GREAT. I didn't rub till after the sear, but I did start the separation befor the sear. Here's the pics http://s194.photobucket.com/albums/z2/lonefarm/ And I'll put pics on here too. You can see where I started to cut on lower right side of brisket, just follow the fat and you won't cut any meat. Is this the "kernal" area? Spread open a bit. The seared brisket Some worchest added, then decided to take pic first. In the smoker now for 40 min, had to add some applejuice to keep flat moist for good smoke ring development. Guessing sear held in juices? IMO, I don't think so. We will see. I hope this helps anyone interested, maybe someone can tell me if this is right or not on the sear. I'm not big on the sear, more work, but I told Okie I'd try it. Will update as the day goes on. Smoker going good at 227* w/hickory.