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Got a good deal on some very thick Ribeyes at the market. I would normally do these on the gasser but I am thinking about using the WSM, I am thinking of smoking them until meat temp is about 170 the removing the top sections of the WSM and searing on the charcoal grate. Any suggestions or...

0800 started a 4 lb trimmed USDA select Brisket. Used the blow torch method to start the coals, as I still need to purchase a chimney. Put the brisket on fat side down and used a dry rum on the other side. I will keep you all posted. The WSM was not quite up to temp when I put the meat on. But...