I would not sear.
Rub the entire thing, just try and stack the coals as far to one side of the kettle as possible, and try to indirectly cook it.
I would start with 10-15 coals at the most, and go grab a bag of hickory chunks at Home Despot
If you dont have hinged grates, then stick with the chips, and one an hour throw a hand full onto the coals.
Shoot for 275*-300* heat temp (search "Fast Cook Method" and it might help) and check out the brisket threads in RoadMap for varying opinions on internal temp, foil usage, etc.
Good luck, and post results!
Edit: strong hickory in forst post, just caught that. Stick with the apple then, but the beef should be able to handle the hickory better than things like poultry. If you are using too much hickory, it might start tasting too strong too.
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