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Sear my butt?

post #1 of 12
Thread Starter 
I have never seared a pork butt before a long smoke. Has anyone done this, and if so, what were the results?

post #2 of 12
I've never heard of it being done before. Why would you want to?
post #3 of 12
Never tried it...I know some swear by searing briskets to seal in the juices.
post #4 of 12
I saw a write up on the internet about it but have not tried it.
post #5 of 12

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 biggrin.gif

Yello Mustard
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


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 icon_smile.gif
post #6 of 12
Searing meats adds a flavor print with the protein releasing sugars but it does not seal anything in including juices.

Considering the rubs normally used and the long cook not sure you will be able to notice the difference but it would be worth a try.

post #7 of 12
Ron sears his butts but then again, Ron uses Yoshidas on them too. icon_rolleyes.gifbiggrin.gif
post #8 of 12
I don't think it's as popular on pork as it is beef. Searing doesn't actually seal in the juices, that's a misconception. A good short bit of information on it if you follow this link, do a search on searing, then go to page 154.


A little OT but there's also a good thread stickied in the beef section on searing:

post #9 of 12
Ain't happenin, waste of time.
post #10 of 12
LOl. cool.gif Glad I am on your mind buddy.PDT_Armataz_01_37.gif

The results are in my sig pic below.

Been searing forever.

Good luck!
post #11 of 12
Thread Starter 
Thanks for your input! I have heard a lot about searing beef, but never pork and was just curious. I have tried different things, but my best results come when I just follow the Basic Pulled Pork Sticky. That really is the best way to do it IMO.
post #12 of 12
LOL, Ron's just trying to sear in the fat !! biggrin.gif
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