I tried to sear my brisket the smokie okie way, but it seems that I did it wrong. I didn't get the nice bark like in the pictures that I've seen. I guess my grill doesn't get as hot as a wood fire. I'll try it in the fire pit next time and see how it goes. I also didn't have an aluminum pan, so used a glass pan to put the brisket in. It's a 6lb brisket that I've been smoking with cherry and hickory since 6 this morning (smoked about 4.5 hours) and now have it finishing in the oven, covered up. I'm worried though because I'm fast approaching 200 already! If it gets to the magic number too soon, I"ll try to towel and cooler it until we're ready to eat it during the game. I also did a small chuck roast since the smoker was fired up already. It was only a pound or so, and cooked quick. I keep that size on hand to smoke up chili/stew meat. I'm going to maybe cut this up for lunch and see how that goes! I've got a batch of wings to go on later this afternoon. Pics to follow!