Never Sear and my recipe
Hello, and good question. I've never seared anything I smoke...why would I want to? I ain't grillin', I'm smokin! With that said, if you are grilling heck yes searing is good.
And while I'm on it, heres my two cents on pork butts. I got cabin fever and need to smoke something. Writing about it may help
FOR THE RUB:
2 TBSP Seasoned Salt
2 TBSP Coarse Ground Black Pepper
2 TBSP Paprika
1 TBSP Crushed Red Pepper Flakes
1 TBSP Oregano Flakes
1 CUP dark brown sugar
FOR THE SAUCE:
3 CUPS Apple Cider Vinegar
1 Bottle Guiness or Killians Dark Beer
1 TBSP Kosher Salt
2 TBSP Crushed Red Pepper Flakes
1 TSP Coarse Ground Black Pepper
1/4 CUP Dark Brown Sugar or Honey
Let roast sit out an hour or so to come to room temp. Mix all rub ingredients in a bowl except mustard. Rub this lightly all over the pork. Led dry slightly. Rub spices into roast all over, and let rest another hour. You can put it in the fridge overnight at this point if you want.
Set up smoker for 275F. Hickory works real nice, and so does apple wood. Ive added wildgrapevines (dry) at the halfway point sometimes and they are real nice too. Place Butt onto grill and let cook about 4 - 5 hours depending on size. This time is for a 5 pounder. Cook till 175 internal temp. You will need to add fuel coals wood etc about the midway point and don't worry if your temps creeps or spikes, just don't cook it over 300F.
Remember the trick is LOW AND SLOW for a true Southern BBQ.
When it is done put it on a cutting board and let it rest about 5 or 10 minutes. Pull apart with two forks. Chop up the beautiful outer bark with a sharp knife. You can mix it in with the meat, or not. Some folks don't like the bark that much (my kids). The bones are great for soup or baked beans and dogs have been known to beg for them...
Mix all sauce ingredients in deep saucepan and bring to a boil. Reduce heat and let simmer for 30 minutes, do not boil over.
In a large bowl mix in sauce withe meat and serve on buns with coleslaw. Enjoy your new-found popularity