Hey all, Been a few months since I was able to smoke, had a HUGE Honey-Do project that included 151 tons of stone and about 30 yards of stamped concrete (see pics here - http://home.comcast.net/~nauidvr1/project/ ) Anywho, I finally got sometime to read the forum and low & behold a new STICKY thread (or new to my eyes) with SmokieOkie style seared brisket. I was interested, since anything SmokieOkie has ever told me has been true, I decided to go for it. I fired up my TEC searing grill and seared the snot out of a 12 lb brisket. Then threw a couple of 6 lb Boston Butts in the smoker with the Brisket for good measure, after all I did fire up the smoker, might as well use the smoke wisely. P.S. SmokieOkie - Did I sear it enough? With the TEC cooking at 1200 F, I was afraid that I just might cook the brisket to much.......? Here is some Q-View for y'all as the brisket was going on the smoker (forgot to take pictures of the searing).