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  • 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
    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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    • #3
      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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      • #4
        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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        • #5
          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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          • #6
            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.
            Zackly!
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            • #7
              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.
              X3
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              • #8
                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
                Mike
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