After reading about the brisket throwdown last week, I had to try one. I bought a small 5 lb. flat, seasoned it up and just got through searing it. Final temp after the sear was 135 degrees. I'm planning on taking it to 170, foiling and finishing off in the oven to a final temp of 200 or 205. I've got some country style pork ribs to throw on in about an hour and a half. Here are a couple of pics before and after the sear.