Since I didn't want to baby sit all night, I separated the point from the flat. This is the point separated from the flat. Rubbed and ready to Sear. I used yellow mustard, garlic powder, lemon pepper, cayanne, brown sugar, and sea salt for the rub. On the Weber searing. Ready to come off and into the smoker. In the smoker with hickory and mesquite. You can see the temps of the briskets were alraeady in the 140' range. It is now about 2 hours into the smoke ready to flip. Temps are 222', the door leaks, but a replacement is on it's way. Briskets are 155 - 151. Hope they don't stall too long. Plenty of smoke going on, eww, that smells good. I plan on pulling at 170 - 180 and either wrapping or putting into a foil pan sealed and using the MES as a holding oven tonight 190' and pulling in the am. That is one reason I like the MES, if it doesn't fail me, this is the first time trying this. Wish me luck!! Also one thing about this forum is the Qview and sharing with fellow smokers. It is a lot of work to do but sharing is what it is all about. I have learned so much here. Thanks to you guys.