I got some really nice looking LB's at the Bi-Lo last night. They are certified Angus beef, and were BOGO at $4.99/lb, so in essence $2.50/lb. I rubbed one with steak seasonings and put in the fridge in saran wrap. I'm going to soak the other in Dale's for an hour out of the fridge. Ultimate goal is thin slices, and steak fajitas with sour cream, cheese, guacamole, more cheese, pico, and more cheese. Quick question-I have read the numerous sear/not to sear posts. I have a Jenn-Air grill, but don't have the infra-red sear thingy on it. I don't want to cook the meat internally on the grill at all. I want it to go low and slow in the TBS. Should I still crank the grill up all the way and cook on both sides for around 2 minutes? Will it make a big difference? I'm going to take to 130* and let rest in foil for about 20 minutes, then slice it up. I'll have Q-view to follow. They will hit the smoker around 4:00 EST today.