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  #1  
Old 12-13-2017, 01:49 AM
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Default Searing meat

I have a quick question. Does searing meat before you smoke it block the smoke from absorbing into the meat? Part of me says yes and the other part says no. I'm perplexed.

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  #2  
Old 12-13-2017, 02:18 AM
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Quote:
Originally Posted by Blue Dog BBQ View Post
I have a quick question. Does searing meat before you smoke it block the smoke from absorbing into the meat? Part of me says yes and the other part says no. I'm perplexed.

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Good question. I don't know the science behind it, butt I would think that searing (depending on the degree/length of sear) would somewhat restrict (probably not eliminate though) the penetration of smoke..... I have seared, at high heat (Smokie Okie) briskets in the past then finished in a smoker at normal temps. Been a few years, butt I don't think I remember any advantage

Searing first, then finishing indirect or away from the heat is very popular for smaller cuts from my experience. Also a popular method is the Reverse Sear, cooking indirect until desired temp, then searing over a heat source (Vortex, coals, etc) until you get your desired Internal Temps or Char that you like. You already know this, butt maybe someone can read this and use it
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Old 12-13-2017, 06:07 AM
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Perhaps a little, but most of the smoke flavor is on the outside anyway. Try a slice of brisket with the outside .25 trimmed off all the way around sometime.

What it WILL kill is your smoke ring..if you care.
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Old 12-13-2017, 11:22 AM
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Thanks for the input guys. I wouldn't sear first but I didn't really know what the outcome would be. You have confirmed what I was thinking.

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Old 12-16-2017, 06:27 PM
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Have you tried a Reverse Sear? Smoke first, then to a hot grill?

Best way to do a big o'l beef steak.
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Old 12-16-2017, 06:37 PM
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Have you tried a Reverse Sear? Smoke first, then to a hot grill?

Best way to do a big o'l beef steak.
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Old 12-16-2017, 07:19 PM
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Originally Posted by WALLE View Post
Have you tried a Reverse Sear? Smoke first, then to a hot grill?

Best way to do a big o'l beef steak.
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Old 12-16-2017, 08:16 PM
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I usually reverse sear. But I did go to a Prime Rib cooking class today at a local BBQ supplier (BBQ Island) put on by a local comp guy where they were did a Sear first @ 450, then cooked @ 350 to I.T.. But it was Prime Rib and not something that needs a long low & slow cook. And they were cooking on a Big Green Egg. Cant knock his results tho
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