my last brisket was seared but as I was asking on the pork area, it seemed as though my meats did not have as much smoke flavor as I would prefer. maybe I want more than can be achieved. The question was raise if my sear before smoking locked up the outside of the meat where it would not readily accept smoke. I would prefer to sear but may end up having to make a decision here. is the chemical reaction known as the Maillard reaction achieved at low temps in the 200s?