I am doing a pork ribeye roast and a beef point cut brisket today. Doing some research, I am thinking I might prefer to sear these before smoking. I was curious what you guys thoughts are on the two types of meat? Do both respond about the same? Also, regarding the pan under the meat, seems some do it, and some do not. I am hoping the sear will give the crust I am looking for and the pan would help reclaim the juice. Would you not add another liquid pan by the burner for added moisture or will that just get things too wet?